Turkey Soup Recipe

Name: Turkey Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 turkey carcass (meat removed) (from 1 [14-lb.] whole turkey); 8 cups turkey bone broth (such as Pacific Foods); 6 cups water, plus more if needed; 2 tablespoons olive oil; 2 cups chopped yellow onion (from 1 large onion); 1 cup chopped celery (from 4 celery stalks); 1 cup chopped carrots (from 3 medium carrots); 1 tablespoon finely chopped garlic (from 5 medium garlic cloves); 1 tablespoon chopped fresh sage; 2 1/2 teaspoons kosher salt; 3/4 teaspoon black pepper; 1 (about 1 1/2-oz.) Parmesan cheese rind; 3 cups shredded cooked turkey meat; 1 tablespoon fresh lemon juice (from 1 lemon); 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped

Servings: persons

1 turkey carcass (meat removed) (from 1 [14-lb.] whole turkey)
8 cups turkey bone broth (such as Pacific Foods)
6 cups water, plus more if needed
2 tablespoons olive oil
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 4 celery stalks)
1 cup chopped carrots (from 3 medium carrots)
1 tablespoon finely chopped garlic (from 5 medium garlic cloves)
1 tablespoon chopped fresh sage
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 (about 1 1/2-oz.) Parmesan cheese rind
3 cups shredded cooked turkey meat
1 tablespoon fresh lemon juice (from 1 lemon)
1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped

1
Place turkey carcass, bone broth, and water in a large stockpot or Dutch oven; bring to a boil over high. Partially cover stockpot, and reduce heat to medium-low; simmer until broth is very flavorful and rich, about 2 hours. Strain broth, discarding carcass. Measure 6 1/2 cups strained broth into a large heatproof bowl. (If there is any broth remaining, discard or reserve for another use. If additional liquid is needed to reach 6 1/2 cups, add water as needed to equal 6 1/2 cups.)
2
Wipe stockpot clean; return to stovetop. Add oil; heat over medium-high. Add onion, celery, and carrots; cook, stirring often, until slightly tender, 6 to 8 minutes. Add garlic, sage, salt, and pepper; cook, stirring occasionally, 1 minute. Add strained broth and cheese rind; let mixture come to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Stir in shredded cooked turkey and lemon juice. Sprinkle with parsley.

1563

kcal

Calories

Fat

Carbs

211

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 turkey carcass (meat removed) (from 1 [14-lb.] whole turkey), 8 cups turkey bone broth (such as Pacific Foods), 6 cups water, plus more if needed, 2 tablespoons olive oil, and more.

Yes, Turkey Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions