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Turkey Soup (from leftover bird)


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  • 1 leftover turkey carcass
  • 5 quarts water, plus onion and celery (cut up)
  • 1 cup celery chopped
  • 1/2 cup celery leaves chopped
  • 1 cup onion chopped
  • 1/4 teaspoon poultry seasoning or dried sage leaves
  • 1 dried bay leaf
  • 7 chicken bouillon cubes
  • 1 tablespoon salt
  • 1 bay leaf
  • 1 cup carrots sliced
  • 1/2 cup parsley chopped
  • 1/4 tablespoon pepper
  • 4 cups egg noodles (fine)


Servings 12
Adapted from


Step 1

In a large kettle simmer turkey with onion, celery (one onion chopped and several chopped stalks of celery), 1/4 teaspoon poultry seasoning or dried sage leaves and 1 dried bay leaf until tender.

Remove carcass, cool and remove meat pieces. Strain and discard vegetables.

Add ingredients to turkey broth with meat (reserving noodles) and simmer until tender.
Add noodles and cook uncovered for 10 more minutes. Melt 1/4 cup of butter in frying pan and stir in 1/4 cup of flour. Cook stirring until slightly browned. Stir into boiling soup Reduce heat and continue to simmer 5 minutes.


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