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Homemade Turkey Soup

You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. 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
    10 servings (about 2-1/2 quarts)


  • 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 (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted


  • 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.
  • 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.
  • Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.
Nutrition Facts
1 cup: 128 calories, 2g fat (1g saturated fat), 3mg cholesterol, 391mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • mglahti
    Dec 17, 2020

    Easy and delicious! Great way to use the turkey carcass. I added peas and a little more seasoning.

  • Rebecca
    Nov 30, 2020

    It’s an amazing base recipe, you need to add your own seasoning and touches but I love this recipe

  • recipehound54
    Nov 29, 2020

    I had every intention of following the recipe exactly as printed until it came time to add the canned soup. I realized I still had some leftover homemade turkey gravy and so I substituted that. Lower in sodium and a very nice addition to what turned out to be delicious soup. Homemade stock is so much better than canned broth even though it's a lot more work.

  • Ella
    Nov 29, 2020

    I only had a couple of wings and a turkey neck, but I saved all of the pan drippings not used for gravy. I added a little less water to compensate. I had cream of celery on hand so I used it. Used only frozen diced onions and returned some to the pot after removing the bones. Couldn’t get the 3 year old to try it, but my elder son and husband really enjoyed it. First turkey soup for me too! Delicious!

  • isthisabadjoke
    Nov 27, 2020

    No comment left

  • Alex
    Nov 27, 2020

    Outstanding recipe. I made turkey soup for the first time ever using this recipe and it came out great. The only 2 things I changed were leaving out the cream soup, and using noodles instead of rice. but the soup was still excellent. Great way to use the carcass with the leftover meat on it. Will be freezing portions for use during the winter.

  • Susan
    Nov 27, 2020

    This recipe is a keeper , although we went heavier on the carrots. It was a little bland, so I added a little garlic and some Bell's Poultry Seasoning which improved it. The next time - more poultry seasoning.

  • sjpoor
    Nov 26, 2020

    This is very similar to our family favorite. We use barley instead of rice or noodles. When vegetables, etc are in the soup we add the leftover dressing, mashed potatoes and gravy. Awesome! This soup freezes well and I always make extra as we enjoy it all winter long. Try'll like it.

  • scotland1
    Nov 25, 2020

    The day after Thanksgiving, mom and I and my aunt would be in the kitchen removing the rest of the turkey meat off of the bones. Then put all of the bones in a stock pot and fill it with water. That is the same recipe that we would use. OMG. Have not used that recipes in such a very long time. Yummy.

  • fhquilting
    Nov 25, 2020

    Very Good!! I cook the carcass with the veggies all night on low in crock-pot, strain in the morning and cut meat off the bones. Refrig meat and broth separately. After broth is cold, remove the hard fat from the top and make the soup. However, I never add the meat until 30 min or so before the soup is done to keep the meat chunks intact. Otherwise, they fall apart. I add the leftover gravy instead of canned soup, a dash of Worcestershire and vinegar and a tsp or two of savory seasoning. Yummy!!