I make a lot of homemade soups. The aroma fills the house, and the family knows a good meal is to come. This turkey soup recipe is one of my most complimentary dishes. I make it at least once a month in the winter, and always after Thanksgiving. Starting with boiling down the leftover bones from my cooked turkey, the process takes a bit of time, but the result is worth the effort.
I was taught the tricks of making good soups.
Years ago, I worked at a local lunch counter. It was a small rural place, and the owner made all of his soups from scratch. He would sell out of them almost every day, and he shared a lot of his techniques with me, from using leftovers to making homemade broth. Soup is a great meal, and also a convenient way to use up leftovers, and it saves some money.
A great turkey soup always starts with the bones.
With the massive selection of soup stock and bouillon available in stores, boiling the bones seems to be a lost art. The most flavorful meat is closest to the bone of any animal, and this step is crucial in drawing out all of it. Of course, if you prefer chicken, feel free, the recipe remains the same. Using at least a 6-quart pot, cover your leftover turkey bones in water. Add a couple of celery stocks, a carrot, and an onion as well. No need to even peel these vegetables, there is much flavor in the peeling as well, just chunk them up some, and they will be discarded with the bones. Add a couple teaspoons of poultry seasoning, as well as black pepper, and boil away.
Turkey bones in the pot getting ready for a boil down.
Once you have a full boil, reduce heat, cover, and simmer.
No need to high boil these, a good simmer for about an hour will do. Stir occasionally to make sure all your bones are covered.
HOT TIP: A slow cooker will work as well.
I have done this process in a slow cooker, and it worked out great. I set the appliance to low with all the ingredients and let it cook overnight. The outcome was the same if not better.
Cut your vegetables while your turkey broth cools.
It will be some time before the broth cools, and you can use this time to clean the remaining pieces of meat off the bones. I find it best to take this time to cut my vegetables. For this recipe, I use onion, celery, and carrots. It’s simple and satisfying, without being “too much”. But I understand there is a personal preference factor in any soup recipe. Some may like peas or corn, but some don’t care for celery. I find these simple ingredients just work best.
Fresh vegetables are key in soup.
You need that meat off the bone for an authentic turkey soup.
As mentioned earlier, the most flavorful meat is closest to the bone. Once cooled, strain your broth into another pot or large bowl. Take the time to thoroughly clean all the useful meat off the bones. It’s a tedious task but it’s necessary for the best flavor. Add this meat to any other leftover turkey meat that you originally had. I will then put the bones in a Ziploc bag for disposal, so there is no extra mess in my garbage can.
It’s time to combine ingredients.
Re-strain your broth back into the original pot, making sure there are no stray bones. Add 4 cups of water and your vegetables, and bring to a boil. Continue boiling over medium to high heat until carrots are done, but still a bit firm. They will soften as your soup sets. Shut off the heat, and add turkey. The turkey will heat through as your broth is still very hot.
Test your turkey soup broth.
This is the time to test your broth for flavor. More often than not, something needs to be added, but only taste will tell. Often it will be salt and pepper, or even more poultry seasoning. If you feel like your broth is bland, add some flavor. My favorite is Better Than Bouillon chicken base. It can be found in grocery stores. Just a couple of teaspoons will do the trick.
Should a turkey soup recipe have rice or noodles?
Once again, personal preference. I go back and forth. Gluten-free friends will appreciate the rice version, of course. When using rice, make sure it is not the instant kind, a cup of cooked rice will do, and it absorbs the broth and swells. The same goes for the noodles. The egg noodles work best, Any shape will do, but I prefer the fine ones, it makes for the ease of spooning delicious soup into hungry mouths.
Enjoy your turkey soup.
This can be eaten right away. As with any homemade soup, once cooled and stored in the refrigerator, it will be even better the next day. You can get at least 8 big bowls from the recipe, so there’s plenty to go around.
Storing your soup.
Once cooled, store soup in an air-tight container for up to 4 days in the refrigerator. Turkey soup can also be frozen for up to 3 months. If choosing to freeze, I highly recommend waiting to add any rice or noodles, as they absorb the liquid and are left soggy.
Ingredients needed
Leftover turkey carcass and any remaining meat, 3 to 4 cups is perfect.
3 large carrots, 3 celery stalks, 2 yellow onions
Poultry seasoning, salt and pepper
Soup Base, as needed
Rice or Egg noodles, if desired
Homemade turkey noodle soup using this delicious recipe.