How to Make Homemade Turkey Soup from Leftovers

Savor the rich flavors of Homemade Turkey Soup. This comforting soup, made from a roasted turkey carcass, yields a nourishing bone broth and a hearty turkey noodle soup you’ll enjoy for days. It’s a perfect way to use Thanksgiving or Christmas leftovers and makes a cozy, economical meal that freezes well.

This recipe is popular because it:

• Delivers deeper flavor than store-bought soups.
• Is straightforward to make, even though it requires a few steps.
• Uses up leftover turkey and other holiday trimmings.
• Is budget-friendly and freezes well for future meals.

Ingredients

For the Stock (bone broth)

• 1 turkey carcass (we usually use a 12–14 pound turkey)
• 1 large onion, peeled and halved
• 1 large carrot, peeled and coarsely chopped
• 1 large celery stalk, coarsely chopped
• 3 garlic cloves, peeled and smashed
• 2 cups dry white wine (or use a small bottle or substitute chicken broth)
• 4½ quarts water, or enough to cover the carcass
• 1 bay leaf
• 5 sprigs fresh parsley
• 3 sprigs fresh thyme

For the Soup

• Homemade turkey stock and the reserved shredded turkey meat
• 1 medium onion, chopped
• 2 medium carrots, peeled and cut into rounds
• 1 large celery stalk, sliced ¼ inch thick
• 1 tablespoon fresh thyme leaves, minced
• Salt and pepper, to taste
• 2–3 cups pasta (egg noodles recommended)
• 2 tablespoons fresh parsley, minced

How to Make Turkey Soup from the Carcass

Making a rich turkey stock is the first and most important step; it forms the base of the soup and concentrates the turkey flavor.

Note: You can store the turkey carcass in the refrigerator for up to two days before making stock and soup.

Step 1 – Make the Stock

Break the turkey carcass into pieces and place it in a very large pot (12 quarts or larger) with the halved onion, chopped carrot, chopped celery, smashed garlic, wine, bay leaf, and enough water to cover the bones. Bring to a boil over medium-high heat. As it comes to a boil, skim any foam or excess fat that rises to the surface.

Reduce heat to low and simmer uncovered for 2 hours, skimming fat as needed.

Step 2 – Add Fresh Herbs and Continue Cooking

Add the fresh parsley and thyme and continue simmering for about 2 more hours, until the stock is deep in color and rich in flavor.

Step 3 – Strain the Stock

Pour the stock through a large mesh strainer into a bowl or container. Pick through the solids to remove any remaining turkey meat, shred it, and set it aside. Discard the solids left in the strainer.

Note: Refrigerate the stock in an airtight container for up to 2 days or freeze for up to 3 months. If refrigerated, skim off any solidified fat before use.

Step 4 – Cook the Main Ingredients

Return the strained turkey stock to a large pot and bring it to a simmer over medium-high heat. Add the chopped onion, carrots, celery, thyme, and 1 teaspoon of salt. Cover and simmer about 10 minutes, until the vegetables are tender.

Step 5 – Add the Pasta and Turkey

Stir in the pasta (egg noodles work especially well) and the reserved shredded turkey. Simmer 10–12 minutes more, until the pasta is al dente. Stir in the minced parsley and adjust salt and pepper to taste. Serve immediately so the pasta stays firm and the soup retains its texture.

This homemade turkey soup is comforting, flavorful, and perfect for chilly days.

How Long Should You Simmer Turkey Bones?

For the fullest flavor, simmer the turkey bones for about 4 hours. Adding fresh parsley and thyme partway through enhances the herbal notes and results in a richer, more savory stock.

Recipe Tips & Tricks

• Quantities are a guideline. Adjust vegetables, herbs, and seasoning to suit your taste or to scale the recipe.
• Leave some meat on the bones when making stock — the stock is more flavorful when meat remains attached during simmering.
• Buy extra fresh herbs when preparing the turkey so you’ll have enough for the stock and the soup.
• If you don’t have white wine, substitute chicken broth.
• Pasta breaks down over time, so this soup is best served fresh.

Flavor Boosts and Variations

• Make the stock from scratch — it’s the most effective way to add depth to your turkey soup.
• For a little heat, add a few drops of Tabasco or another hot sauce at the table.
• Thanksgiving trimmings: stir in leftover corn, green beans, peas, stuffing, or mashed potatoes. Stuffing and mashed potatoes will thicken the soup and add classic holiday flavor.
• Rice: use 2–3 cups cooked rice instead of pasta.
• Barley: add 1½ cups quick-cooking barley and simmer 12–15 minutes until tender.

What to Serve With Turkey Soup

Serve with hearty artisan bread, warm biscuits, or a simple green salad for a complete meal.

Storage

To Serve: Don’t leave soup out at room temperature for more than 2 hours.

To Refrigerate: Cool completely and store in an airtight container for 2–3 days. Reheat gently on the stovetop or in the microwave until heated through.

To Freeze: Cool completely and transfer to freezer-safe containers or bags for 3–4 months. Label with date and thaw overnight in the refrigerator before reheating.

Nutritional Notes

Approximate nutrition per serving (will vary by ingredients and portion size): Calories: 161 kcal, Carbohydrates: 21 g, Protein: 8 g, Fat: 2 g. These values are estimates and should be used as a general guide.

We’d Love to Hear from You

If you make this Homemade Turkey Soup, leave a review or note what changes you made. Sharing tips and variations helps others get the best results — enjoy!