Homemade Turkey Soup Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8 servings
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Calories
248 kcal
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Course
Soup
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Cuisine
North American
Homemade Turkey Soup Recipe
Description
The Homemade Turkey Soup Recipe starts with a homemade turkey stock made by simmering turkey bones gently for 8 to 10 hours to extract flavor and body. Removing the meat and setting it aside ensures tender bits in the final soup. The soup combines sautéed onions, carrots, and celery cooked in olive oil to add depth and natural sweetness. Adding turkey stock and reserved turkey meat creates a robust and nourishing broth.
The soup is gently seasoned with sea salt and can include egg noodles cooked separately to maintain their texture, preventing mushy leftovers. This combination results in a clear yet flavorful broth with tender chunks of turkey and fresh vegetables, ideal for a warming meal that uses Thanksgiving leftovers well.
This soup works well served as a light lunch or a starter and can be frozen or refrigerated for convenience. Using a crockpot to make stock is an efficient option that fits into kitchen cleanup time, allowing easy long cooking without supervision.
Ingredients
Turkey Stock
- turkey bone from your roast turkey
Turkey Soup
- 1 teaspoon olive oil
- 1 medium onion minced
- 3 large carrot chopped
- 4 talks celery chopped
- 6 cups turkey stock
- 3 cups turkey meat see notes, reserved
- salt to taste, sea salt
- egg noodle cooked, optional
Instructions
Turkey Stock
- Remove all of the meat from the turkey and reserve 3 cups for the soup. If you've cooked your stuffing in the turkey, make sure to remove it all.
- Break the roast turkey into 3 or 4 pieces that are small enough that they will fit into your largest pot. Fill the pot with cold water so that the water comes 2-inches above the bones. Bring the pot almost to a boil then reduce the heat so that it is barely simmering. You want the water to move around and a few small bubbles to rise, but not to boiling. Cook for 8-10 hours, leaving the lid off. (See notes if you'd like to use your crockpot instead.)
- Strain the turkey stock through a colander into a large bowl and discard the bones. Strain the stock once more through a fine-mesh sieve. You can either use the turkey stock immediately or let it cool and refrigerate it for up to 3 days or freeze it for up to 3 months.
Turkey Soup
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes.
- Add the celery, turkey stock, and reserved turkey meat to the pot and bring it to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.
- If you're using the egg noodles, add them cooked to your soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley.
Notes
- If leftover turkey meat is insufficient, adding cooked shredded chicken breasts or thighs is an effective substitute.
- Cook egg noodles separately and add to individual servings to avoid soggy noodles in leftovers.
- A slow cooker can be used to make turkey stock by simmering bones for 8-12 hours, freeing stovetop space.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 248kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 873mg | 36% |
| Potassium | 610mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 4551IU | 91% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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