Name: Hearty Turkey Soup: The Ultimate Leftover Makeover
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 turkey carcass (or 4 cups shredded turkey); 10 cups water or broth; 2 tbsp olive oil; 1 onion, diced; 3 carrots, sliced; 3 celery stalks, sliced; 3 garlic cloves, minced; 1 tsp thyme; 1 tsp rosemary; 1 bay leaf; Salt and pepper; 1 cup egg noodles (optional); 1 cup frozen peas; ¼ cup parsley, chopped

After Thanksgiving or any roast turkey dinner, this soup transforms those leftovers into something spectacular. Packed with tender turkey, vegetables, and a rich broth, it’s comfort in a bowl that’s both nourishing and delicious.

Why This Recipe Works

No Waste: Perfect for using up leftover turkey (or chicken in a pinch).
Flavor-Packed Broth: Simmering the carcass creates a deeply savory base.
Versatile Veggies: Use whatever you have on hand—carrots, celery, or even kale.
Freezer-Friendly: Makes a big batch that stores beautifully for future meals.
One-Pot Wonder: Easy to make with minimal cleanup.

Ingredients

1 turkey carcass (or 4 cups shredded cooked turkey)
10 cups water (or low-sodium chicken broth)
2 tbsp olive oil
1 large onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
1 cup egg noodles or cooked rice (optional)
1 cup frozen peas
¼ cup fresh parsley, chopped

Equipment Needed

Large stockpot or Dutch oven
Fine-mesh strainer
Tongs
Ladle
Cutting board and knife

Instructions

Step 1: Make the Turkey Broth

Place the turkey carcass in a large pot and cover with 10 cups water or broth. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top. Simmer uncovered for 1.5–2 hours, until the broth is flavorful. Tip: Add a splash of apple cider vinegar to help extract nutrients from the bones.

Step 2: Strain and Shred

Remove the carcass with tongs, letting it cool slightly. Strain the broth through a fine-mesh sieve into a bowl. Pick off any remaining turkey meat and shred into bite-sized pieces. Discard bones and cartilage.

Step 3: Sauté the Vegetables

In the same pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery, cooking for 5–6 minutes until softened. Stir in garlic, thyme, rosemary, and bay leaf, cooking for 1 minute until fragrant.

Step 4: Simmer the Soup

Pour the strained broth back into the pot. Bring to a gentle simmer and cook for 15 minutes until vegetables are tender. If using egg noodles, add them now and cook for 6–8 minutes until al dente.

Step 5: Finish and Serve

Stir in shredded turkey, frozen peas, and parsley. Season with salt and pepper to taste. Simmer for 2–3 minutes just to heat through. Remove the bay leaf before serving.

Tips and Tricks

Broth Boost: Roast the turkey bones at 400°F for 30 minutes before simmering for a deeper flavor.
No Carcass? Use 4 cups shredded turkey and 8 cups store-bought broth instead.
Thickening Trick: For a richer soup, mix 2 tbsp flour with ¼ cup cold water, then stir into the simmering broth.
Freeze for Later: Portion cooled soup into airtight containers and freeze for up to 3 months.
Garnish Ideas: A squeeze of lemon, grated Parmesan, or a dollop of pesto add brightness.
Gluten-Free: Skip the noodles or use gluten-free pasta or quinoa instead.

Recipe Variations

Mexican-Inspired: Add black beans, corn, and a pinch of cumin. Top with avocado and cilantro.
Creamy Version: Stir in ½ cup heavy cream or coconut milk at the end.
Asian Twist: Swap thyme for ginger and soy sauce, adding shiitake mushrooms and bok choy.
Italian Style: Add cannellini beans, diced tomatoes, and a sprinkle of Parmesan.
Spicy Kick: Stir in a diced jalapeño or a dash of hot sauce for heat.

Frequently Asked Questions

Q: Can I use raw turkey instead of leftovers?
A: Absolutely! Brown 1 lb diced raw turkey in the pot before adding broth, then proceed as directed.

Q: How long does this soup keep in the fridge?
A: Up to 4 days stored in an airtight container. Reheat gently on the stove.

Q: My broth is too weak—how can I fix it?
A: Simmer it longer to reduce, or add a spoonful of Better Than Bouillon for extra depth.

Q: Can I make this in a slow cooker?
A: Yes! Simmer the carcass on low for 6–8 hours, then strain and add remaining ingredients for 1–2 more hours.

Summary

This turkey soup is the best way to use up leftovers—hearty, flavorful, and endlessly adaptable. One pot, minimal effort, maximum comfort.