Turkey And Vegetable Soup Recipe

5 from 1 vote

Don't throw out your turkey carcass! Use it in this gut-healing vegetable soup and take full advantage of all the flavor locked inside those bones.

Course Soup

Cuisine American

Keyword soup, turkey, vegetable

Prep Time 30

Cook Time 8

Total Time 8 30

Servings people

Calories 258kcal

Cost 16

2 cups leftover turkey chopped
1 onion diced
3 to 4 carrots diced
2 parsnips diced
2 celery stalks diced
1 cup cauliflower riced
1 ½ cups cabbage shredded
2 bay leaves
2 garlic cloves minced
2 tsp. ground sage
1 tsp. thyme
Sea salt and freshly ground black pepper
Turkey stock
1 turkey carcass or 5 lbs. turkey parts preferably bony parts, like necks and backs
2 yellow onions quartered
2 celery ribs cut into big chunks
2 carrots cut into big chunks
4 garlic cloves
4 sprigs of fresh thyme
1 bay leaves
4 quarts cold water
Freshly ground black pepper

Place the turkey carcass or parts in a saucepan, add all the remaining ingredients for the stock, and season to taste with pepper.
1 turkey carcass or 5 lbs. turkey parts, 2 yellow onions, 2 celery ribs, 2 carrots, 4 garlic cloves, 1 bay leaves, 4 quarts cold water, Freshly ground black pepper, 4 sprigs of fresh thyme
Fill the saucepan with water and bring it to a boil.
Lower heat to a light simmer, and simmer for 4 to 8 hours. (adding water if necessary).
Strain the stock with a fine mesh sieve, throwing away all the remaining ingredients. Set aside the stock for now.
Pick through the carcass. Remove any meat you find, and add it to the meat for the soup.
Add all the ingredients for the soup in a large saucepan. Fill the pan with the turkey stock, and season to taste.
2 cups leftover turkey, 1 onion, 3 to 4 carrots, 2 parsnips, 2 celery stalks, 1 cup cauliflower, 1 ½ cups cabbage, 2 bay leaves, 2 garlic cloves, 2 tsp. ground sage, 1 tsp. thyme, Sea salt and freshly ground black pepper, Turkey stock
Bring to a simmer, and simmer for 45 minutes to 1 hour.