Homemade Turkey Soup Recipe Using a Leftover Carcass

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It may be tempting to throw away leftover turkey bones after the main event of Thanksgiving or Christmas dinner has ended. After all, you've done enough prepping and cooking these past few days. But how often do have access to a turkey carcass, the key ingredient in the worlds most amazing soups? Don't let it go to waste, it's culinary gold. Once you've removed all the meat, simply wrap it in tin foil and refrigerate it until the next day, when you are mentally prepared to cook again. You'll be glad you did. And your family may look forward to your "Most Incredible Turkey Soup Ever" even more than the holiday meal!

Image Credit: Jackie Dodd

Things You'll Need

  • 1 turkey carcass (all usable meat removed)

  • 4 large carrots

  • 4 ribs of celery

  • 1 large onion (yellow or white)

  • 1 1/2 teaspoons salt

  • 3 teaspoons dried herbs (mix of basil, thyme, oregano and marjoram)

  • 2 cups leftover turkey meat, chopped

  • 2 cups egg noddles (use 1 cup of rice for gluten free)

Image Credit: Jackie Dodd

Step 1: Make the Broth

Quarter two carrots, two celery ribs and the onion. Add to a large stock pot along with the carcass. Cover with water until the carcass is submerged.

Image Credit: Jackie Dodd

Step 2: Simmer and Strain

Simmer the stock over medium heat -- do not boil. Cook until the carcass has broken down and the water is yellow and slightly cloudy, 2 to 4 hours. Remove from heat, and strain to remove the solids, reserving the broth.

Image Credit: Jackie Dodd

Step 3: Chop the Remaining Vegetables

Chop the remaining 2 carrots and celery ribs

Image Credit: Jackie Dodd

Step 4: Cook the Vegetables

Melt the butter in a pot over medium high heat. Add the carrots and celery, cooking until softened.

Image Credit: Jackie Dodd

Step 5: Finish the Soup

Add the reserved broth, noodles, turkey, salt and herbs to the pot. Bring to a low simmer, cooking until the noodles have softened. Adjust seasoning to taste.

Image Credit: Jackie Dodd
Image Credit: Jackie Dodd