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turkey soup from leftovers

Turkey Soup From Leftover Carcass

This rich, golden turkey soup transforms holiday leftovers into a bowl of pure comfort. The combination of tender turkey meat, fresh vegetables, and aromatic herbs creates a balanced flavor that's both familiar and deeply satisfying—perfect for chilly days after the feast.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 leftover turkey carcass
  • 1 clove garlic
  • 1 large onion finely chopped
  • 5 stalks celery divided
  • 2 large carrots chopped
  • 2 tablespoons vegetable oil
  • 2 (14½ ounce) cans chicken broth
  • 8 cups water approximately
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon garlic salt
  • fresh ground pepper to taste
  • fresh herbs such as parsley and thyme
  • fine egg noodles for serving

Equipment

  • Large soup pot
  • Strainer
  • Cutting board

Method
 

  1. Heat vegetable oil in a large soup pot over medium heat. Add finely chopped onion, 2 stalks of celery (chopped), and garlic. Sauté until vegetables are tender and translucent, but not browned.
  2. Add the turkey carcass to the pot along with chicken broth, tomato sauce, and enough water to cover (about 8 cups).
  3. Season with garlic salt, fresh ground pepper, and fresh herbs like parsley and thyme.
  4. Bring to a gentle boil, then reduce heat and simmer for about 1 hour to extract flavor from the bones.
  5. Strain the soup into another pot, removing all bones and spent vegetables. Pick any remaining meat from the carcass and return it to the broth.
  6. Chop the remaining 3 stalks of celery into bite-sized pieces and add to the soup along with any additional leftover turkey meat.
  7. Return to a gentle boil and simmer for another 1½ hours to develop flavors.
  8. About 45 minutes before serving, add the chopped carrots to the soup.
  9. To serve, place a small portion of fine egg noodles in each bowl and ladle the hot soup over them.

Notes

This soup is incredibly versatile. Feel free to substitute rice, orzo, or small pasta shells for the egg noodles. For extra richness, add a splash of cream before serving. The soup freezes beautifully for up to 3 months—just leave out the noodles and add them fresh when reheating.
For a quicker version, you can use a rotisserie chicken instead of turkey. If using dried herbs instead of fresh, reduce the amount to about one-third.