Homemade turkey soup, made with the left-overs of your cooked turkey, is the ultimate no-waste recipe and a great way to use your thanksgiving leftovers. This turkey soup recipe serves about 10.
- Skill level:
Things you need
- 3 chopped carrots divided
- 3 ribs chopped celery with leaves
- 2.5 g (1/2 tsp) dry thyme
- 30 g (2 tbsp) chopped fresh parsley
- 30 g (2 tbsp) unsalted butter
- 30 g (2 tbsp) vegetable oil
- 2 minced garlic cloves
- 2 chopped onions divided
- 4 sprigs parsley
- 4 cups cooked turkey cut into bite-size pieces
- 1 chopped turkey carcass
- 1 medium peeled and chopped turnip
- 1 bay leaf
Heat oil in a large soup pot over medium heat.
Add half the onions, carrots and celery. Cover and cook 5 minutes, stirring occasionally.
Add the turkey carcass and cover with cold water to 2.5 cm (1 inch) above the turkey.
Raise heat to high, bring to a boil, and skim off any foam that rises to the top.
Add the parsley, thyme, bay leaf, salt and pepper. Reduce heat to low and simmer, uncovered, at least 2 hours, and up to 4 hours. Add water as needed to keep the carcass covered.
Pour the soup base through a colander, reserving the base liquid.
Discard the solids and let the base sit for 5 minutes. Skim any fat off the top of the base.
Cool completely and store in an airtight container until ready to use.
Melt butter over medium heat in a large soup pot.
Add remaining onions, carrots, celery, turnips and garlic. Cover and cook about 6 minutes, stirring occasionally.
Add 2 quarts of the soup base and the parsley and bring to a boil.
Reduce heat to low and simmer until the vegetables are tender, about 1 hour.
Stir in the turkey in the last 5 minutes of cooking time.
Season with salt and pepper. Serve the turkey soup hot.
Tips and warnings
- The base will keep about three days, refrigerated.
- You can freeze this turkey soup for up to three months.