Turkey Vegetable Soup Recipe

Name: Turkey Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leftover turkey carcass with any remaining stuffing and gravy; 2 onions with peel, quartered; 1/2 cup celery leaves; 2 carrots, unpeeled and sliced; 1 tsp dried thyme; 2 tsps dried marjoram; 6 whole peppercorns; 2 whole cloves; 1 bay leaf; 1 tsp salt; 8 - 10 cups cold water or enough to barely cover turkey bones; 1/2 cup finely chopped peeled carrots; 1 cup diced peeled potatoes; 1/2 cup whole kernel corn; 1/2 cup diced green beans; 1/2 cup diced zucchini; salt, pepper and thyme to taste

Servings: persons

1 leftover turkey carcass with any remaining stuffing and gravy
2 onions with peel, quartered
1/2 cup celery leaves
2 carrots, unpeeled and sliced
1 tsp dried thyme
2 tsps dried marjoram
6 whole peppercorns
2 whole cloves
1 bay leaf
1 tsp salt
8 - 10 cups cold water or enough to barely cover turkey bones
1/2 cup finely chopped peeled carrots
1 cup diced peeled potatoes
1/2 cup whole kernel corn
1/2 cup diced green beans
1/2 cup diced zucchini
salt, pepper and thyme to taste

1
On cutting board with a cleaver cut carcass into 8-10 pieces. Place carcass and any remaining sutffing and gravy in soup pot. Add onions, celery leaves, carrots, thyme, marjoram, peppercorns, cloves, bay leaf, salt and enough water to barely cover the bones. Bring to a boil, lower heat and SIMMER COVERED FOR 2 HOURS.
2
Strain the soup into a container or clean soup pot. Pull meat off bones; discard bones and add meat to soup. CHILL UNTIL FAT RISES TO THE TOP (May be refrigeraged for 5 days).
3
Skim layer of fat off soup. Add 1/2 cup finely chopped peeled carrots, 1 cup diced peeled potatoes, 1/2 cup whole kernel corn, 1/2 cup diced green beans and 1/2 cup diced zucchini. Simmer covered over moderate heat until all vegetables are tender, about 15 minutes. Season to taste with salt, pepper and thyme.
4
May be refrigerated overnight.
5
May be frozen.

617

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: 1 leftover turkey carcass with any remaining stuffing and gravy, 2 onions with peel, quartered, 1/2 cup celery leaves, 2 carrots, unpeeled and sliced, and more.

Yes, Turkey Vegetable 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 Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions