Leftover Turkey Vegetable Soup
Kitchen Tested 
- Yield 6 servings
- Prep 15 mins
- Cook 125 mins
Leftover turkey bones mean tasty soup. This is the perfect dinner after a turkey feast.
High Cotton Photography
Use a turkey carcass that hasn't been completely stripped of meat, although too much skin still adhering to it can make the soup oily.
Ingredients
- 1 leftover turkey carcass, with some meat still on the bones
- 3 1/2 quarts water
- 2 bay leaves
- 1 medium onion, finely chopped
- 2 celery stalks, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 1 medium rutabaga, peeled and diced
- 1 medium parsnip, peeled and thinly sliced
- 1 medium parsnip, peeled and thinly sliced
- 1 1/2 teaspoons dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon salt, or additional to taste
- 1/2 teaspoon freshly ground pepper
Instructions
- Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.
- Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.
- Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving.
Recipe by Bruce Weinstein and Mark Scarbrough.
