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Making Homemade Turkey Soup after your Thanksgiving or Christmas dinner is super easy and a delicious way to use all the leftovers. This is the basic, easy homemade turkey soup recipe you remember your mom making. It's delicious! | theendlessmeal.com

Easy Homemade Turkey Soup


  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 20 mins + 8-10 hours to simmer the stock
  • Total Time: 30 mins
  • Yield: 4
  • Cuisine: Easy

Description

Making Homemade Turkey Soup after your Thanksgiving or Christmas dinner is super easy and a delicious way to use all the leftovers. This is the basic, easy homemade turkey soup recipe you remember your mom making. It’s delicious!


Ingredients

Turkey stock:

  • Bones from your roast turkey

Homemade Turkey Soup:

  • 1 teaspoon olive oil
  • 1 medium onion, minced
  • 4 celery stalks, chopped
  • 3 large carrots, chopped
  • 6 cups turkey stock
  • Reserved turkey meat
  • Sea salt, to taste
  • Optional: cooked egg noodles (omit for paleo + Whole30)
  • Parsley, to serve

Instructions

Turkey stock:

  1. Remove all of the meat from the turkey and reserve 3 cups for the soup. If you’ve cooked your stuffing in the turkey, make sure to remove it all.
  2. Break the roast turkey into 3 or 4 pieces small enough that they will fit in your largest pot. Fill the pot with cold water so that the water comes 2 inches above the bones. Bring the pot almost to a boil then reduce the heat so that it is barely simmering. You want the water to moving around, but not bubbling. Cook for 8-10 hours, leaving the lid off. (See notes if you’d like to use your crockpot instead.)
  3. Strain the turkey stock through a colander into a large bowl and discard the solids. Strain once more through a fine mesh sieve. You can either use the turkey stock immediately or let it cool and refrigerate it for up to 3 days or freeze it for up to 3 months.

Homemade Turkey Soup:

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes.
  2. Add the celery, turkey stock, and the reserved turkey meat to the pot and bring to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.
  3. If you’re using the egg noodles, add them cooked to your soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley.

Notes

*If you’d like to use your crock pot to make the turkey stock, put all the bones in, fill with water, and set the timer for 8-10 hours. I like to do this while I’m cleaning up from dinner so I don’t have to store the bones.

*I’ve placed this recipe in the Whole30, paleo, and gluten-free categories. If you follow any of these diets, make sure to not add the optional egg noodles. The soup is delicious without them, too.

*If you don’t have a lot of turkey meat left, you can substitute chicken. Simmer 2 chicken breasts in 1 cup of turkey stock for 30 minutes then shred them with 2 forks.

*Please don’t recreate this recipe using store-bought stock, the flavor in this recipe is all about the delicious homemade stock.

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