Old-Fashioned Turkey Soup

Total Time

Prep: 25 min. Cook: 2-3/4 hours


22 servings (5-1/2 quarts)

Updated: Nov. 15, 2022
For added convenience freeze some of the soup in individual serving-size portions.


  • 1 leftover turkey carcass (from a 12-pound turkey)
  • 5 quarts water
  • SOUP:
  • 3 cups cubed cooked turkey
  • 1 can (28 ounces) stewed tomatoes
  • 1 large onion, chopped
  • 2 large carrots, shredded
  • 1 cup chopped celery
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3/4 cup fresh or frozen peas
  • 3/4 cup uncooked long grain rice
  • 4 teaspoons chicken bouillon granules
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme


  1. Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours.
  2. Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months.
  3. For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.
Turkey Barley Soup: Prepare stock as directed. For soup, omit stewed tomatoes and rice. Bring stock to a boil; add 1 cup uncooked medium pearl barley. Reduce heat; cover and simmer for 30 minutes. Add remaining ingredients. Cook, uncovered, for 20-25 minutes or until barley and vegetables are tender.

Nutrition Facts

1 cup: 96 calories, 2g fat (1g saturated fat), 23mg cholesterol, 522mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 9g protein.