Easy and Delicious Turkey Soup Recipe
This is the Easy and Delicious Turkey Soup Recipe that basically saves my sanity (and my grocery budget) after every Thanksgiving and Christmas. We’re talking about taking that leftover turkey carcass – the one you were probably going to toss – and turning it into liquid gold. Seriously, don’t even think about throwing that thing away. We’re gonna make magic!
My husband, bless his heart, could eat this stuff every day for a week after the holidays. One year, I made a double batch, thinking I was a genius, and he literally had it for breakfast. Don’t judge. He’s a growing boy, even if he is 35. Now, the kids, they’re a different story. I have to sneak in extra noodles and call it “Turkey Noodle Fun Soup” to get them to eat it. But hey, a mom’s gotta do what a mom’s gotta do, right? This recipe? This is survival. Plain and simple.
Why You’ll Love This Easy and Delicious Turkey Soup Recipe
- Because you’ll feel like a culinary rockstar for turning trash into treasure. Seriously, Martha Stewart has nothing on us.
- It’s basically a hug in a bowl, especially on a cold, blustery day.
- It’s WAY healthier than ordering takeout (and cheaper!).
- You can customize it like crazy with whatever veggies are lurking in the back of your fridge. Use up those sad carrots!
- It tastes even BETTER the next day (if it lasts that long).
How to Make It
Okay, so first things first, grab that turkey carcass. If you haven’t already, get as much meat off as you can. Don’t worry about getting every little shred; we’re not robots. Toss that bad boy (the carcass, not your husband) into a big pot – like, the biggest one you own. Cover it with water. I usually just eyeball it, but you want it to be a couple of inches above the turkey.
Now, throw in some chopped onion, carrots, and celery. This is the “mirepoix,” fancy French word for “the flavor base that makes everything taste amazing.” Add some bay leaves – don’t forget to take them out later! I’ve totally choked on one before. Rookie mistake.
Bring it all to a boil, then reduce the heat and let it simmer for at least an hour, maybe two. The longer it simmers, the richer the flavor. Skim off any foam or gunk that rises to the top. It’s gross, but trust me, you want to do it.
Once it’s simmered to your heart’s content, carefully remove the carcass from the pot. Let it cool slightly – don’t burn yourself! Pull off any remaining turkey meat and add it back to the pot. Strain the broth through a fine-mesh sieve or cheesecloth. This step is crucial for getting rid of any little bones or cartilage. Nobody wants to chew on that stuff.
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Now, add in your favorite soup ingredients. I usually go for diced carrots, celery, onion (yeah, more!), noodles, and whatever other veggies I have on hand. Frozen peas are always a good bet. Cook until the noodles are tender and the veggies are cooked through. Season with salt, pepper, and any other herbs you like. I usually throw in some thyme or parsley.
Taste and adjust the seasonings as needed. And that’s it! You’ve got yourself a pot of delicious, homemade turkey soup. Give yourself a pat on the back, you deserve it!
Ingredient Notes
- Turkey Carcass: Obviously the star of the show. Don’t even THINK about throwing it away. That’s like throwing away free soup!
- Onion, Carrots, Celery: The holy trinity of soup flavor. Don’t skimp on these, they build that base flavor, ya know.
- Bay Leaves: These add a subtle depth of flavor. Just remember to take them out before serving! I can’t say this enough – choking hazard!
- Noodles: I usually use egg noodles, but you can use whatever kind you like. Orzo, ditalini, rotini… go wild!
- Salt & Pepper: Duh. But seriously, don’t be afraid to season generously. Soup needs salt!
- Optional Veggies: Corn, peas, green beans, spinach, zucchini… whatever you’ve got, throw it in! Honestly, you can’t mess this up.
Recipe Steps:
- Combine turkey carcass, onion, carrots, celery, and bay leaves in a large pot, then cover with water.
- Bring to a boil, then reduce heat and simmer for 1-2 hours.
- Remove the carcass and let cool; pull off any remaining meat and add back to the pot.
- Strain the broth through a sieve or cheesecloth to remove bones and debris.
- Add your choice of soup ingredients. Such as diced carrots, celery, onion, noodles, and any other vegetables.
- Cook until the noodles are tender and veggies are fully cooked.
- Season with salt, pepper, and any other herbs of choice.
- Taste and adjust seasonings as needed.
What to Serve It With
Okay, so honestly? I usually just eat it straight out of the bowl with a spoon. But if you’re feeling fancy, you can serve it with:
- Crusty bread for dipping (duh).
- A grilled cheese sandwich (classic combo).
- A side salad (if you’re trying to be healthy).
Tips & Mistakes
- Don’t overcook the noodles! Nobody likes mushy noodles. Add them towards the end and cook until just tender.
- Don’t forget to remove the bay leaves! (Seriously, I’m warning you.)
- If your soup is too bland, add a squeeze of lemon juice or a splash of vinegar. It brightens everything up.
- If you don’t have a turkey carcass, you can use chicken or vegetable broth instead. It won’t be quite the same, but it’ll still be delicious.
Storage Tips
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Honestly, it never lasts that long in my house. You can also freeze it for longer storage. Just make sure to let it cool completely before freezing.
And hey, if you’re feeling lazy, you can totally eat it cold straight from the fridge. I’ve done it. No shame. It’s actually kind of refreshing on a hot day. It also makes a surprisingly good breakfast. Don’t knock it ’til you try it!
Variations and Substitutions
- No egg noodles? Use any kind of pasta you like! Even broken-up spaghetti works in a pinch.
- Don’t have carrots? Throw in some sweet potatoes or butternut squash for a similar flavor.
- Out of celery? Eh, it’s fine. Skip it. It’ll still be good.
- Want to make it spicy? Add a pinch of red pepper flakes or a chopped jalapeño.
- Need to make it vegetarian? Skip the turkey carcass and use vegetable broth. Add some chickpeas or white beans for protein. I’ve even thrown in lentils when I was feeling virtuous.
Frequently Asked Questions
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Easy and Delicious Turkey Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 1 cup carrots sliced
- 1 cup celery sliced
- 4 cups chicken broth low sodium
- 3 cups cooked turkey shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 1 cup frozen peas
- 0.5 cup parsley freshly chopped
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until the vegetables begin to soften, about 5 minutes.
- Stir in the chicken broth, turkey, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add the frozen peas to the pot and simmer for another 5 minutes, or until the peas are heated through.
- Serve hot, garnished with freshly chopped parsley.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
