Turkey Soup
My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! —Carol Brethauer, Denver, Colorado
Ingredients
- 1 leftover turkey carcass (from a 14-pound turkey)
- 3 quarts water
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/2 cup uncooked long-grain rice
- 1 medium onion, finely chopped
- 4 celery ribs, finely chopped
- 2 medium carrots, grated
- 1 bay leaf
- Dash poultry seasoning
- Salt, optional
- Pepper
- Onion powder
- Garlic powder
Reviews
Oh my! This was not only the best turkey soup, but the best soup I've ever made! So good!! I made a few alterations, as I went along. Used leftover turkey wings and bones; made half the recipe, so used one quart of water and one quart of turkey broth for the liquid. Eliminated the poultry seasoning and onion powder. Had no bay leaf, but added 1T each fresh rosemary and fresh thyme (as I forgot to halve those amounts); used a wild and brown rice mixture (not long grain rice). In spite of using twice the amount of fresh herbs, by the next day, when having this soup for lunch, I found it tasted wonderful! Thank you so much for sharing this recipe.
This was delicious!!!! I replaced some of the water with more turkey broth. I also added a teaspoon of rosemary and thyme along with additional turkey meat I had already removed from the bones.
I usually don’t care for turkey soup or any soup with rice. I have to say this soup was outstanding, especially the next day. I did use black rice which made the whole soup a purplish color. I will do the exact same thing next time, outstanding!
This soup is outstanding!! I nearly tripled the recipe because my carcass was from a 22# turkey. The only thing I did differently was that I used chicken stock opposed to canned broth. I had extra turkey bits frozen that I added.
First time I tried this recipe and it certainly won't be the last. Absolutely one of the easiest and most tasteful soup I've made. Will become a staple after each Turkey dinner.
I have not tried this yet but every time I tried making soup from the carcass it came out greasy. I've read all the reviews and it doesn't seem to be a problem with this one. Have I always done something wrong. I will try this when my daughter cleans all the meat off but I would love to hear you advice.
I have been making Turkey soup for years and always surprised that it seems like something new to so many people. I always use diced potatoes and coarsely chopped veggies. Never tried it with rice. Also use at least 128 oz or so of Turkey broth and water to cover the entire circus, rather than chicken broth. My father swore by a tablespoon or so of turkey soup base depending on taste.... this soup freezes well...again I divide into smaller portions to bring out over the winter months...
This was very flavorful. I did add about two cups of turkey meat to it. My husband loved it.
We take our Turkey to a BBQ place to have it slow smoked for Thanksgiving. Delicious! Then I tried this soup. Oh my my my! Rave reviews and now a yearly must have! This is our second year of making this soup.
This recipe is absolutely delicious! I used Cream of Mushroom Soup instead of chicken broth and it gave it the flavor it needed. I would never of thought of adding it. It is really worth all the effort! I didn't use the garlic and onion powder as the Bay leaves, and the Cream of Mushroom soup gave it all the flavor it needed.