Best 5 Making Turkey Soup From Scratch Recipes

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Craving a warm and comforting meal that's packed with flavor? Look no further than homemade turkey soup! In this comprehensive guide, we'll take you on a culinary journey, exploring various recipes that turn leftover turkey into a delicious and nutritious soup. From classic broth-based soups to creamy chowders and hearty stews, we've got you covered. Whether you prefer a simple and quick weekday meal or an elegant centerpiece for your dinner table, our diverse collection of recipes caters to every taste and skill level. Get ready to savor the rich flavors of turkey, vegetables, and herbs, all coming together in a symphony of taste. So, let's dive in and discover the art of making mouthwatering turkey soup from scratch!

Here are our top 5 tried and tested recipes!

TURKEY SOUP



Turkey Soup image

My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h30m

Yield 12 servings (5 quarts).

Number Of Ingredients 13

1 leftover turkey carcass (from a 14-pound turkey)
3 quarts water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup uncooked long grain rice
1 medium onion, finely chopped
4 celery ribs, finely chopped
2 medium carrots, grated
1 bay leaf
Dash poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Salt, optional

Steps:

  • In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. -June Sangrey, Manheim, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Steps:

  • Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

Nutrition Facts : Calories 128 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 391mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used.

Provided by Margaret Bannon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ cups diced celery
1 ½ cups diced carrots
1 cup diced onion
1 tablespoon dried parsley
1 bay leaf
3 cups beef stock
3 cups chicken stock
2 cups roasted white turkey meat
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup rotini pasta

Steps:

  • Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
  • Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 17 g, Cholesterol 35.8 mg, Fat 5.7 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 856.9 mg, Sugar 5.2 g

TURKEY CARCASS SOUP



Turkey Carcass Soup image

A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.

Provided by Please Close My Account

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h45m

Yield 12

Number Of Ingredients 18

1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 ½ cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
½ cup uncooked barley
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
¼ teaspoon freshly cracked black pepper
¼ teaspoon paprika
¼ teaspoon poultry seasoning
1 pinch dried thyme

Steps:

  • Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
  • Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 27.7 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 438.9 mg, Sugar 4.5 g

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h55m

Yield 10

Number Of Ingredients 12

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

Steps:

  • Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
  • Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Use a good quality turkey carcass. The better the quality of the turkey, the better the soup will be. If you can, use a free-range organic turkey.
  • Don't be afraid to use the whole carcass. The neck, back, and wings all add flavor to the soup. Just be sure to remove any excess fat.
  • Roast the bones before making the soup. This will help to deepen the flavor of the broth.
  • Use a variety of vegetables. The more vegetables you use, the more flavorful the soup will be. Some good choices include carrots, celery, onions, leeks, parsnips, and turnips.
  • Add some herbs and spices. A few well-chosen herbs and spices can really elevate the flavor of the soup. Some good choices include thyme, rosemary, sage, bay leaves, and peppercorns.
  • Simmer the soup for a long time. The longer you simmer the soup, the more flavorful it will be. Aim for at least 2 hours, but you can simmer it for up to 4 hours.
  • Taste the soup as you go and adjust the seasonings accordingly. You may need to add more salt, pepper, or herbs to taste.
  • Serve the soup with your favorite toppings. Some good choices include crusty bread, crackers, or rice.

Conclusion:

Turkey soup is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover turkey after Thanksgiving or Christmas. With a little planning and effort, you can make a delicious turkey soup that your family and friends will love.

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