An ideal use for the leftover Thanksgiving turkey carcass. Celery and carrots along with the carcass make a savory broth for a sensational soup packed with veggies, cubed turkey, and pasta.
Turkey Stock
cooked turkey carcass including wings, neck, etc.
2 stalks celery with leaves, cut in chunks
2 carrots peeled and cut in chunks
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
salt
black pepper
3 quarts water
Turkey Soup
8 cups turkey stock
1 can (10 ounce size) stewed tomatoes
2 stalks celery, sliced
2 carrots, peeled and sliced
1 onion, chopped
1 can (15 ounce size) corn, drained
2 potatoes, peeled and diced
1 can (15 ounce size) green beans, drained
2 bay leaves
2 cups cubed turkey
1 can (15 ounce size) peas, drained
1/2 pound egg noodles or elbow pasta, cooked
salt and pepper, to taste
To prepare the turkey stock, remove all the meat from the turkey carcass and place in an airtight container in the refrigerator.
Break the turkey carcass into pieces so it will fit in your crock pot.
Add the celery, carrots, bay leaves, basil, parsley, salt, pepper, and water to the crock pot. Cover the crock pot and cook on low heat for 18-24 hours (if your crock pot runs "hot" use the warm setting if available).
Strain the bones and vegetables from the stock and transfer the stock to bowl or covered container. Refrigerate overnight. The next day, remove any fat from the surface of the stock.
To make the soup, add the defatted stock, tomatoes, celery, carrots, onion, corn, potatoes, green beans, bay leaves, and turkey to the crock pot. Cover the crock pot and cook on low for 4 hours or until the vegetables are tender. Add the peas and pasta to the crock pot and heat for 20 minutes or until heated through. Remove the bay leaves and adjust the seasoning as needed with salt and pepper.
Serve hot.
Use a combination of dark and light turkey meat for better flavor.
Customize the soup with whatever vegetables you have on hand.
Add a splash of lemon juice or vinegar before serving for added brightness.
Stirring in a dollop of sour cream or yogurt before serving can add creaminess and richness.
Add Worcestershire sauce or soy sauce for a touch of umami flavor.
Don't rush the cooking time for the stock. The carcass needs to simmer slowly for the best flavor.
Top the soup with freshly chopped parsley or chives for a pop of color and freshness.
You can use a pressure cooker. Cook the stock on high pressure for about 1-2 hours, then allow it to naturally release pressure before straining.
If you don't have a crock pot, you can make turkey stock on the stove in a large pot. Simmer the ingredients on low heat for several hours until the flavors develop. Check it frequently to make sure the liquid has not cooked off too much.
Yes, turkey stock can be frozen. Allow it to cool completely before transferring it to freezer-safe containers or bags, leaving some space for expansion during freezing.
Leftover turkey soup can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze it in airtight containers for up to 2-3 months.
Common choices include carrots, celery, potatoes, and green beans, but you can also experiment with peas, corn, or any vegetables you prefer.
You can use fresh herbs. Generally, use 3 times as much fresh herbs in place of dried herbs, adjusting to taste.
Egg noodles or elbow pasta are traditional choices, but small pasta shapes like orzo, ditalini, or even rice work well too.
To make the soup heartier, add more turkey or increase the quantity of vegetables and starches.
Yes, if you prefer a thicker soup, you can add more potatoes or reduce the amount of liquid by simmering it uncovered for a longer time to evaporate some of the broth. You can also thicken it with a cornstarch slurry, if desired.
You can add crushed red pepper flakes, a diced jalapeno, or other spices like cayenne pepper to give the soup some heat.
Peeling is optional. Leaving the skins on adds more nutrients and texture, but make sure to wash them thoroughly before dicing.
You can omit the tomatoes if you prefer a simpler flavor.
Crock Pot: For slow-cooking the turkey stock and soup. It allows for the long cooking times required to develop rich flavors in the stock.
Measuring Cups and Spoons: For measuring ingredients like water, dried herbs, and cubed turkey.
Cutting Board: Provides a stable surface for chopping vegetables such as the celery, carrots, onion, and potatoes.
Sharp Knife: For cutting the turkey carcass into pieces, as well as chopping vegetables.
Vegetable Peeler: For peeling the potatoes. Alternately, you can use a paring knife.
Strainer or Sieve: Used for straining the turkey stock to separate the liquid from the bones and vegetables after cooking.
Airtight Container: For storing the meat from the turkey carcass in the refrigerator until it is used in the soup.
Spoon: Helpful for mixing the ingredients in the crock pot during the soup-making process. Can also be used for skimming the fat from the chilled stock.
Ladle: For serving soup once it is ready.
Grilled Cheese Sandwich: The melty, rich cheese of this double decker grilled cheese sandwich contrasts with the hearty turkey soup, making for a comforting combination.
Fresh Baguette: A fresh, crusty baguette is perfect for dipping into the soup. The chewy texture of the bread pairs well with the broth and chunky vegetables.
Crostini: Toasted slices of bread topped with garlic, goat cheese, and herbs can enhance the flavor of the soup. The crispiness and herby notes provide a nice balance.
Parmesan Cheese: Grating fresh Parmesan over the soup just before serving adds a salty and nutty flavor. It enhances the soup without overpowering the existing flavors.
Avocado Slices: Fresh avocado can add a creamy texture to the soup, complementing the turkey and veggies without competing for attention.
Cilantro: A sprinkle of fresh cilantro can brighten the flavors of the soup. It pairs well with the vegetables and turkey.
Hot Sauce: A few drops can boost the soup's flavor for those who enjoy a bit of heat.
Cheddar Cheese Toast: Cheese toast provides a cheesy indulgence that pairs nicely with a bowl of soup.
Lemon Wedges: A squeeze of fresh lemon juice can bring out the soup's flavors. The acidity can brighten the richness and add a light, zesty contrast.
Olive Oil Drizzle: A light drizzle of high-quality olive oil over the soup can add to the overall richness and provide a smooth finish to the dish.
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reviews & comments
October 15, 2013
Added just a smidge more seasonings but otherwise followed the recipe and it turned out great. Good use for that leftover turkey carcass.
November 24, 2012
Just finished this morning making your soup with a little twist of my Cubab style cooking and the soup is super yummy. The whole family was over and they love it too!
January 2, 2010
This is the second time I'll try this in less than a year. It really isn't much work even for a very amateur cook like me. There are also endless variations on the soup ingredients. Instead of stewed tomatoes I put in diced tomatoes. Instead of pasta I put in barley because stands up better to slow-cooking.
December 28, 2009
Very good.Added just about a tsp of pepper and mrs dash.Yummy
November 27, 2009
This makes the best turkey soup I've ever had. This is the second year in a row that I've used this recipe with our Thanksgiving turkey carcass. I leave out the tomatoes and only use 1-1/2 cups of pasta.