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Homemade Turkey Soup Recipe
Homemade Turkey Soup Recipe photo by Taste of Home

Homemade Turkey Soup Recipe

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You can make the most of even the smallest pieces of leftover meat on your holiday turkey. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. —June Sangrey, Manheim, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 2 hours 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. Cook: 2 hours 35 min.
MAKES: 8-10 servings


  • 1 leftover turkey carcass (from a 10- to 12-pound turkey)
  • 2 quarts water
  • 1 medium onion, cut into wedges
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 cup chopped carrots
  • 1 cup uncooked long grain rice
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted


  1. Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
  2. Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
  3. Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).
Originally published as Homemade Turkey Soup in Quick Cooking November/December 2005, p23

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Reviewed Nov. 27, 2015

"I made this today and it turned out great. What a great idea to use the leftover turkey carcass. I added poultry seasoning, garlic and I had some leftover canned corn, which I drained and added to the soup. I would make this again! I thought the cream of chicken soup added a nice creaminess to the soup."

Reviewed May. 7, 2015

"Not sure what I did.. Followed recipe exact, but rice soaked up all my broth :( wth?"

Reviewed Mar. 1, 2015

"would be amazing if it didn't have canned I added 3 cups of half and half ,reduce water by 3 cups...and add 1-2 tsp. poultry seasoning...fresh ground pepper and salt to taste..."

Reviewed Feb. 7, 2015

"This was good, but adding a CAN of cream of anything soup seems to violate any sense of "healthy." You don' t need it. Either add a few tablespoons flour to the veggie mixture, that I cooked for about five minutes in some butter or olive oil, before adding my broth, or if the rice doesn't thicken enough to your liking, pull out a 1/4 cup broth and mix a few tablespoons of flour with the broth until you have a creamy texture and then put it all back into the soup and simmer until the entire soup thickens. Do again if still not "creamy" enough. Also to the poor woman who had a difficult time removing the fat, just boil the carcass either early in the day or the day before and then chill it. The fat will harden and float to the top. No room in the refrigerator to cool? Where I live, you just put the pot outside and the temp outside will harden the fat in no time! I love soups from turkey chicken, ham or turkey bones, as well as any other kind of soup that It homemade."

Reviewed Dec. 31, 2014

"Are you screaming kidding?? "Homemade" soup does not contain canned nor condensed."

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