How to Make Turkey Soup

Homemade turkey soup, made with the left-overs of your cooked turkey, is the ultimate no-waste recipe and a great way to use your thanksgiving leftovers. This turkey soup recipe serves about 10.

Difficulty:

Moderate

Instructions

Things You'll Need

• 1 bay leaf
• 3 chopped carrots divided
• 3 ribs chopped celery with leaves
• 1/2 tsp. dry thyme
• 2 tbsp. chopped fresh parsley
• 2 minced garlic cloves
• 2 chopped onions divided
• 4 sprigs parsley
• 4 c. cooked turkey cut into bite-size pieces
• 1 chopped turkey carcass
• 1 medium peeled and chopped turnip
• 2 tbsp. unsalted butter
• 2 tbsp. vegetable oil

Make the Base

1. Heat oil in a large soup pot over medium heat.

2. Add half the onions, carrots and celery. Cover and cook 5 minutes, stirring occasionally.

3. Add the turkey carcass and cover with cold water to 1 inch above the turkey.

4. Raise heat to high, bring to a boil, and skim off any foam that rises to the top.

5. Add the parsley, thyme, bay leaf, salt and pepper. Reduce heat to low and simmer, uncovered, at least 2 hours, and up to 4 hours. Add water as needed to keep the carcass covered.

6. Pour the soup base through a colander, reserving the base liquid.

7. Discard the solids and let the base sit for 5 minutes. Skim any fat off the top of the base.

8. Cool completely and store in an airtight container until ready to use.

Make the Soup

1. Melt butter over medium heat in a large soup pot.

2. Add remaining onions, carrots, celery, turnips and garlic. Cover and cook about 6 minutes, stirring occasionally.

3. Add 2 quarts of the soup base and the parsley and bring to a boil.

4. Reduce heat to low and simmer until the vegetables are tender, about 1 hour.

5. Stir in the turkey in the last 5 minutes of cooking time.

6. Season with salt and pepper. Serve the turkey soup hot.

Tips & Warnings

• The base will keep about three days, refrigerated.

• You can freeze this turkey soup for up to three months.