This easy Mom’s Turkey Soup recipe uses leftover turkey for the coziest and healthy soup the whole family will love. Simmering a pot of this flavorful soup is one of my favorite time-honored holiday traditions. It’s hearty, delicious, and has an amazing stock. A tip: Don’t toss the turkey skin. The turkey skin will add more depth to the flavor of the stock. Just skim off the fat from the stock with a large spoon.
With this recipe, you start by making your homemade stock. To a large pot, add the turkey carcass, neck, skin, bones, cut-up vegetables, as well as seasonings and fresh herbs. Cover with cold water and bring to a boil. Reduce to a simmer and cook, skimming off any foam, for about 4 hours. To keep the recipe simple and easy, make this stock the day before, chill it, then finish the soup the next day. This recipe makes 6 main-dish servings.
To make the Mom’s Turkey Soup, you will need the following ingredients:
Remove the turkey meat from the carcass and save the meat for adding to the soup later. To a large pot, add the carcass, neck, skin, and bones and cover with cold water by an inch.
Add 1 thickly sliced onion, 1-2 chopped carrots, 1 chopped celery stalk, 3 sprigs fresh parsley, 1-2 sprigs fresh thyme (or 1 tsp dried thyme), 1 bay leaf, and some peppercorns.
Bring to a boil, then reduce to a simmer. Add about 1 teaspoon salt and ½ teaspoon ground black pepper, depending on the size of your turkey. Cook, skimming the foam occasionally with a slotted spoon, for at least 4 hours.
Remove the bones and vegetables from the pot. Strain the stock through a fine mesh sieve. Discard the bones and vegetables.
In a large pot over medium-high heat, heat 1-2 tablespoons butter or turkey fat and add 1 to 1 ½ cups chopped carrots, 1 to 1 ½ cups chopped onions, 1 to 1 ½ cups chopped celery, and ½ cup diced bell pepper. Cook until the onions are soft, about 10 minutes.
Add 2 minced garlic cloves and cook for 1 minute.
Add 3 to 4 quarts of the prepared turkey stock.
Add 2 to 4 tablespoons chopped parsley leaves, 2 teaspoons poultry seasoning, and salt and black pepper to taste. Cook the soup until the vegetables are cooked through.
Add in 1 cup green peas and let simmer for 5 minutes.
Add 4 to 8 ounces noodles and cook until al dente, about 4 minutes.
Add the reserved turkey meat shredded into bite-sized pieces. Let warm through for 1 minute. Taste and adjust salt and black pepper if needed.
Serve hot and enjoy!
This Mom’s Turkey Soup is the ultimate comfort food. Hearty and satisfying, it makes for a perfect warming dinner. Did you make this recipe? Let us know! Please share a photo with us @cookmerecipes on Instagram, and don’t forget to leave a comment.
Thanks for sharing recipe! I liked it. I also like to use spaghetti in my noodle soup.
