Turkey Carcass Soup

Turkey carcass soup is honestly one of the best ways to use up leftover turkey and get the most out of your hard work after cooking a holiday meal. The classic flavor and wholesome ingredients make this a family favorite that’s comforting and good for you, too. With homemade turkey broth, tender vegetables, and plenty of turkey meat, this soup is cozy, comforting, and a breeze to make.

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Course: Main Course, Soup

Cuisine: American

Keyword: turkey bone soup, turkey carcass soup

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings: - 10 servings

Calories: 302kcal

Author: Lyn Croyle

Equipment

Dutch oven
Mesh strainer

Ingredients

Turkey Broth

1 turkey carcass
10-12 cups cold water
1 medium onion diced
1 rib celery sliced, can use some celery leaves too
1 large carrot sliced
4-6 sprigs parsley
2-3 sprigs thyme
1 bay leaf
8-10 peppercorns
1 tablespoon salt

Soup

1 tablespoon butter or olive oil
1 large carrot sliced thin
1 large onion diced small
2 ribs celery sliced
10 cups turkey broth
2-4 cups chopped turkey depending on how much you get from carcass or have on hand and how meaty you want the soup
2 medium potatoes cut into 1-inch cubes
1 bay leaf optional for extra flavor
2-3 sprigs fresh thyme leaves only, optional for extra flavor
3-4 sprigs parsley chopped
Salt and black pepper to taste
2 cups rice noodles, or pasta, cooked, optional

Instructions

Make Broth

Place carcass in a large pot with onion, celery, carrot, parsley, thyme, bay leaf, peppercorns and salt. Add water.
Cook over low heat covered with lid for 1 ½ - 2 hours. Transfer carcass from the pot to a sheet pan or large plate to cool. Strain the broth through a fine mesh sieve to remove all the vegetable solids and seasonings. You should get about 10 cups of broth. If you have some evaporation you can add water to make 10 cups or simply use what you have which will have a more intense flavor.

Make Soup

Heat olive oil in a large pot over medium-high heat. Add carrots, onion, and celery and cook for 8-10 minutes or until onions are very soft.
Add broth, potatoes, turkey, and bay leaf to pot. Cover with a lid and bring to a low boil over medium low heat. Cook for 15-20 minutes or until vegetables are tender. Remove bay leaf. Stir in parsley and thyme, and season with salt and pepper to taste. Serve the soup over pasta or rice and garnish with parsley or green onions.

Recipe Tips

Don’t worry if the broth looks gelatinous when cold. That’s a sign of a good, collagen-rich stock. It will liquefy again once reheated.

Simmer longer for richer flavor. The longer you cook the stock for turkey soup with carcass, the more intense the flavor will be, but keep in mind it also increases the gelatinous texture when chilled.

Skim the fat. Once the soup has chilled, it's easier to skim off excess fat if you prefer a lighter broth.
Store. Keep the soup and noodles or rice separate during storing if possible. See the full post above for more tips for serving.

Nutrition