Turkey and Vegetable Soup with Homemade Stock
A hearty soup made with leftover turkey and fresh vegetables in a rich homemade turkey stock. This comforting recipe transforms holiday leftovers into a nourishing meal packed with carrots, parsnips, celery, and cabbage. The homemade stock requires several hours of simmering but creates an incredibly flavorful base that this simple soup into something special. Perfect for using up turkey carcass and creating a warming meal for cold days.
Ingredients
- 2 cups leftover turkey, chopped
- 1 onion, diced
- 3 carrots, diced
- 2 parsnips, dicedturnips1:1root vegetables
similar cooking time
- 2 celery stalks, diced
- 1 cup cauliflower, riced
- 1 ½ cups cabbage, shredded
- 2 bay leaves
- 2 garlic cloves, minced
- 2 tsp ground sage
- 1 tsp thyme
- sea salt
- freshly ground black pepper
- 1 turkey carcasschicken carcass1:1poultry
same cooking method
- 2 yellow onions, quartered
- 2 celery ribs, cut into big chunks
- 2 carrots, cut into big chunks
- 4 garlic cloves
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 quarts cold water
Instructions
- 1
Place turkey carcass or parts in a saucepan with quartered onions, celery chunks, carrot chunks, garlic cloves, thyme sprigs, and bay leaf
- 2
Season with pepper and fill saucepan with cold water
- 3
Bring to a boil, then reduce heat to light simmer
- 4
Simmer for 4 to 8 hours, adding water as necessary
- 5
Strain stock through fine mesh sieve and discard solids
- 6
Pick through carcass to remove any remaining meat and add to chopped turkey
- 7
Combine chopped turkey, diced onion, diced carrots, diced parsnips, diced celery, riced cauliflower, shredded cabbage, bay leaves, minced garlic, sage, and thyme in large saucepan
- 8
Fill pan with turkey stock and season with salt and pepper
- 9
Bring to simmer and cook for 45 minutes to 1 hour
Tips
Save turkey carcass after carving to make the most flavorful stock possible
Strain stock while hot and cool quickly in an ice bath for food safety
Taste and adjust seasoning before serving as turkey stock varies in saltiness
Good to Know
Refrigerate up to 3 days or freeze up to 3 months
Stock can be made 1-2 days ahead and refrigerated
Serve hot with crusty bread or crackers
Common Mistakes
Don't boil stock vigorously to avoid cloudy broth
Strain stock thoroughly to remove all solids
Cool stock quickly to prevent bacterial growth
Substitutions
same cooking method
similar cooking time
FAQ
Can I use store-bought turkey stock instead?
Yes, use 8-10 cups of store-bought stock though the flavor won't be as rich as homemade.
How long does the soup keep in the refrigerator?
The soup will keep for 3 days refrigerated or can be frozen for up to 3 months.
Can I add other vegetables to this soup?
Absolutely, try adding potatoes, green beans, or corn in the last 30 minutes of cooking.