There’s nothing quite like a pot of homemade turkey soup simmering on the stove to bring warmth and comfort to a chilly day. Fragrant, hearty, and layered with wholesome ingredients, it transforms leftover turkey into a satisfying, soul-soothing meal.
Ingredient Breakdown
The backbone of this soup lies in the bones—literally. Using 1 to 2 picked-over turkey carcasses as the base creates a deeply flavored broth, rich in nutrients and savory depth. Fresh herbs such as thyme, parsley, and rosemary infuse the pot with garden-fresh aroma, while their natural oils mingle into the broth for an herbal finish.
The classic trifecta of onion, carrot, and celery forms the aromatic heart of the recipe. As they cook down, these vegetables not only build flavor but also offer satisfying texture and gentle sweetness that balances the richness of the turkey.
Bright, leafy rainbow chard and fresh parsley are added toward the end, ensuring they retain both color and vibrancy. These greens lift the overall flavor, adding freshness and a touch of earthiness that contrasts beautifully with the robust broth.
A final flourish of petite peas brings sweetness and visual appeal, while optional add-ins like brown rice, egg noodles, or small pasta allow you to tailor each serving. These additions make the soup heartier and more filling, especially when feeding a crowd or stretching leftovers across multiple meals.
Step-by-Step Preparation Guide
The first step in building this soup’s deep flavor is to create a rich, golden broth. The turkey carcasses are broken apart to expose the marrow and simmered for hours alongside onions, carrots, celery, and herbs. The process slowly draws out flavor, body, and aroma, creating a broth that is far more satisfying than anything from a carton.
After simmering, the broth is carefully strained—first through a colander, then again through a finer mesh or cheesecloth. This two-step method removes any remaining solids and ensures the final broth is clean and clear. After an overnight chill in the refrigerator, any surface fat can be skimmed off easily.
To begin building the soup itself, the strained broth is returned to the stove and brought to a gentle boil. Fresh onion, carrot, and celery are added, simmered just until tender to preserve their texture and bite. Timing is important here—overcooking will lead to a mushy finish, especially if you plan to reheat the soup.
Once the base vegetables are just cooked, it’s time to stir in the rainbow chard, chopped parsley, and frozen peas. These need only a few minutes to soften and warm through. Finally, the reserved turkey meat is folded in, completing the transformation from leftovers to something deeply nourishing.
When serving, bowls can be customized with your choice of cooked grains or noodles. This flexibility allows each person to enjoy the soup their way—whether it’s with rustic brown rice, soft egg noodles, or tender white rice.
Recipe Tips & Frequently Asked Questions
How to avoid cloudy broth
Simmer gently and avoid stirring too often. Stirring or boiling too vigorously can emulsify fat and release too many particles into the liquid.
Best practices for chopping greens and timing their addition
Always chop leafy greens into bite-sized pieces and add them at the very end of cooking to maintain color and texture.
Freezing broth or soup portions for future use
Store cooled soup in airtight containers or freezer-safe bags. Leave space for expansion and label with the date.
Using a mix of turkey and vegetable broth for layered flavor
Blending broths gives the soup a more complex base. Vegetable broth softens the meaty tones, creating balance without overpowering.
Can I use just vegetable broth if I don’t have enough turkey carcasses?
Yes, but your broth may be lighter. Add a splash of soy sauce or miso for added umami if desired.
How long will the soup keep in the fridge?
Up to 4 days in an airtight container. Reheat only the portions you plan to serve.
Can I freeze the soup with pasta or rice added?
It’s best to freeze the soup without these additions. Add freshly cooked grains when reheating for the best texture.
What other leafy greens can be used in place of rainbow chard?
Kale, spinach, collard greens, or even napa cabbage can work well. Adjust cooking time based on the variety.
What to Serve With This Recipe
A warm bowl of turkey soup pairs perfectly with rustic accompaniments. Crusty sourdough, garlic toast, or homemade herb scones offer the ideal contrast in texture for dipping and soaking up the broth.
If you’re looking to round out the meal, a light salad with lemony vinaigrette adds brightness and a refreshing crunch. Consider a simple arugula or spinach salad with shaved parmesan and a hint of citrus.
For a more substantial lunch or dinner, serve the soup alongside a grilled cheese sandwich, turkey wrap, or even a roasted vegetable panini. The combination is satisfying without being too heavy.
Creative Variations
To add some heat, try a pinch of crushed red pepper flakes or a swirl of harissa paste. These additions complement the sweetness of the carrots and peas and add a welcome kick.
For a creamier finish, blend a portion of the cooked soup until smooth and stir it back in. This method adds body and richness without needing actual cream.
Bulk up the soup with extra add-ins like cannellini beans, cooked barley, or chunks of roasted sweet potato. These ingredients make the soup more filling and add texture without complicating the flavor.
Turkey soup is a delicious way to make the most of leftovers while offering comfort in every spoonful. From its deeply flavored broth to its fresh vegetables and flexible add-ins, it’s a recipe that feels both timeless and adaptable. Whether you’re feeding a family or freezing a batch for later, this soup brings warmth, nourishment, and satisfaction to the table every single time.
Ingredients
For Broth
1–2 Turkey carcasses, picked clean (home-roasted or store-bought)
Onion (any variety), chopped
Celery with leaves
Carrots
Fresh herbs such as thyme, parsley, and rosemary
Organic turkey or vegetable broth
For Soup
Homemade turkey broth (from above)
Leftover cooked turkey meat, chopped
1 large Onion, diced
1 large handful Carrots, chopped
1 large handful Celery, chopped
1 bunch Rainbow chard leaves, rinsed and roughly chopped (discard stalks)
1/2 bunch Parsley leaves, chopped (no stems)
1 small bag Frozen petite peas
Instructions
For Broth
Begin by removing any remaining meat from the turkey carcasses and setting it aside in the refrigerator for later use. Break the bones apart to expose the marrow and place them into a large soup pot. Add chopped onions, carrots, celery (including the leafy tops), and a generous handful of fresh herbs.
Pour in enough water or organic turkey broth to just cover the contents. Season liberally with salt and freshly ground black pepper.
Bring everything to a rolling boil, then reduce to a gentle simmer. Let the broth bubble away, uncovered, for 2 to 3 hours, allowing the flavors to concentrate and the aroma to fill your kitchen with comfort.
After simmering, turn off the heat and let the broth cool to room temperature. Set a colander over a large bowl and pour the mixture through it to separate the solids. For a clearer broth, strain it again through a fine mesh sieve or cheesecloth into storage containers.
Refrigerate overnight. By morning, a layer of fat will have risen to the top—skim this off with a spoon or spatula and discard it.
For Soup
Return the strained turkey broth to your soup pot and add an additional quart of organic turkey or vegetable broth for volume. Bring to a gentle boil and stir in the chopped onion, carrots, and celery.
Let the vegetables simmer until they’re just tender, taking care not to overcook them—this soup is perfect for reheating later, and you don’t want mushy textures.
Add the rainbow chard, chopped parsley, and frozen petite peas. Simmer for a few more minutes until the peas are warmed through and the greens are tender, but still vibrant.
Finally, stir in the reserved chopped turkey meat. Let it heat through gently, then taste and season with more salt and pepper as needed.
When ready to serve, ladle the soup into bowls and customize with your choice of cooked brown rice, white rice, egg noodles, or small pasta. Heat individual bowls in the microwave if needed to ensure a piping hot finish.
Turkey Soup Recipe
Ingredients
For Broth
- 1 –2 Turkey carcasses picked clean (home-roasted or store-bought)
- Onion any variety, chopped
- Celery with leaves
- Carrots
- Fresh herbs such as thyme parsley, and rosemary
- Organic turkey or vegetable broth
For Soup
- Homemade turkey broth from above
- Leftover cooked turkey meat chopped
- 1 large Onion diced
- 1 large handful Carrots chopped
- 1 large handful Celery chopped
- 1 bunch Rainbow chard leaves rinsed and roughly chopped (discard stalks)
- 1/2 bunch Parsley leaves chopped (no stems)
- 1 small bag Frozen petite peas
Instructions
For Broth
- Begin by removing any remaining meat from the turkey carcasses and setting it aside in the refrigerator for later use. Break the bones apart to expose the marrow and place them into a large soup pot. Add chopped onions, carrots, celery (including the leafy tops), and a generous handful of fresh herbs.
- Pour in enough water or organic turkey broth to just cover the contents. Season liberally with salt and freshly ground black pepper.
- Bring everything to a rolling boil, then reduce to a gentle simmer. Let the broth bubble away, uncovered, for 2 to 3 hours, allowing the flavors to concentrate and the aroma to fill your kitchen with comfort.
- After simmering, turn off the heat and let the broth cool to room temperature. Set a colander over a large bowl and pour the mixture through it to separate the solids. For a clearer broth, strain it again through a fine mesh sieve or cheesecloth into storage containers.
- Refrigerate overnight. By morning, a layer of fat will have risen to the top—skim this off with a spoon or spatula and discard it.
For Soup
- Return the strained turkey broth to your soup pot and add an additional quart of organic turkey or vegetable broth for volume. Bring to a gentle boil and stir in the chopped onion, carrots, and celery.
- Let the vegetables simmer until they’re just tender, taking care not to overcook them—this soup is perfect for reheating later, and you don’t want mushy textures.
- Add the rainbow chard, chopped parsley, and frozen petite peas. Simmer for a few more minutes until the peas are warmed through and the greens are tender, but still vibrant.
- Finally, stir in the reserved chopped turkey meat. Let it heat through gently, then taste and season with more salt and pepper as needed.
- When ready to serve, ladle the soup into bowls and customize with your choice of cooked brown rice, white rice, egg noodles, or small pasta. Heat individual bowls in the microwave if needed to ensure a piping hot finish.
