How to Make Turkey Soup: Homemade Turkey Soup Recipe

For the stock:

• 1 leftover turkey carcass
• 1 yellow onion, quartered
• 2 stalks celery, cut in half
• 2 large carrots, cut in half
• 1 bay leaf
• 3 fresh thyme sprigs
• 4–6 parsley stems
• 5–10 whole peppercorns
• Kosher salt, to taste
• Black pepper, to taste

For the soup:

• 2 tablespoons olive oil
• 2 leeks, sliced into half-moons
• 1 yellow onion, diced
• 2 stalks celery, diced
• 2 large carrots, diced
• 2 cups assorted diced vegetables such as zucchini, sweet potato, fennel, kale, or celery root
• 4 quarts turkey stock
• 3 cups leftover turkey meat, shredded or diced
• Kosher salt to taste
• Black pepper to taste
• ½ cup fresh parsley leaves, roughly chopped

1. 1

   Pick all remaining meat off of the turkey carcass and set meat aside.

2. 2

   Make the stock: In a large pot or Dutch oven, combine picked turkey carcass, onion, celery, carrots, bay leaf, thyme sprigs, parsley stems, and whole peppercorns and cover with cold water by an inch or so.

3. 3

   Bring to a boil, then reduce to low heat and simmer 3–4 hours, skimming any foam or film that floats to the surface. Skimming helps keep the stock clear.

4. 4

   Strain all solids from the stock, then taste and adjust seasoning with salt and pepper.

5. 5

   Make the soup: In a large soup pot, heat olive oil over medium heat. Add leeks, onions, carrots, and celery and sweat the vegetables until leeks and onions start to become translucent, about 6–8 minutes.

6. 6

   Stir in additional diced vegetables and sauté for another 5 minutes.

7. 7

   Add finished turkey broth to the soup pot and bring heat up to medium-high, simmer the vegetables until they start to soften, 10–15 minutes depending on the vegetables.

8. 8

   Stir in the leftover turkey meat, and cook until heated through, about 1–2 minutes.

9. 9

   Taste soup for seasoning, then ladle into bowls and garnish with chopped parsley to serve.

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