4.8 from 495 votes
Homemade Turkey Soup Recipe
Homemade Turkey Soup uses a rich turkey stock made from leftover roasted turkey bones, combined with fresh vegetables and reserved turkey meat. The slow-simmered stock creates a deep, savory base, while the cooked carrots, celery, and onions add sweetness and texture. Egg noodles are optional to provide a comforting starch. This recipe is a practical way to utilize leftover turkey and create a classic, hearty soup with clear turkey flavor and tender bite.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings:
8
servings
Calories:
248 kcal
Course:
Soup
Cuisine:
North American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 248
% 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.