Turkey Soup

Turkey Soup

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Turkey soup is the answer to not wasting all the deliciousness hiding in those seasoned, long roasted bones; and those tiny morsels of meat that somehow escaped the carving knife. Here is a very simple recipe for making the most out of those bones. Adding the tomatoes and beans add flavor and richness; and make this Turkey Soup a wonderful first course on a cold night. Serve this soup with matzah balls or noodles, a salad and bread and you have a one course meal!

Here’s a link to a wonderful turkey recipe: Herbed Roast Turkey with Maple Glaze

Prep time: 30 minutes

Turkey Soup

By Gloria Kobrin Published: December 2, 2014

  • Yield:

  • 18 cups


  • 1 16-20 pound turkey carcass broken into at least two pieces
  • 2 large carrots peeled, trimmed and halved the short way
  • 2 large parsnips peeled, trimmed and halved the short way
  • 1 large onion peeled and halved
  • 2 large ribs of celery washed, trimmed and halved
  • 1 small bunch of Italian parsley washed
  • 1 small bunch of fresh thyme
  • 1 box-about 26 oz. chopped tomatoes drained
  • 1 15.5 ounce can cannelini beans rinsed and drained
  • Salt and Pepper to Taste
  • 1 cup pareve pesto optional
  • 1 cup scallions-green part optional


  • 1 6 quart stock pot with cover
  • 1 large fine strainer


  1. Place carcass in stock pot and cover with water. Bring to a boil and then skim the foam off the top. Tie parsley and thyme together with butcher twine, Add carrots, parsnips, celery, onion and tied herbs. Bring to a boil again and then reduce to a simmer with the top sitting askew over the top. Simmer stock for three hours. Let stock cool before removing carcass, vegetables and herbs.
  2. Scrape off any turkey remaining on the bones. Remove all fat and skin and place turkey in a bowl. Rinse carrots and parsnips. Cut them into 1/2 inch slices and add them to the turkey. Discard onion, celery and herbs. Chill turkey and vegetables separately from the stock. Chill everything several hours or overnight.
  3. Remove fat from chilled turkey stock. Add turkey pieces, vegetables, drained tomatoes and beans to it. Stir well. Bring to a boil and then reduce to a simmer. Simmer 30 minutes before tasting. Add salt one teaspoon at a time-tasting as you go. If you like a little more bite- add chili powder-1/4 teaspoon at a time. Remember- you can always add spice- you can't subtract. Serve Turkey soup hot. You can also add a tablespoon of non-dairy pesto or a sprinkling of sliced scallions right before serving. The soup is delicious and satisfying any way you serve it.