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.


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


  1. 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.
  2. 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.
  3. 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.