Homemade Turkey Soup

Use your leftover holiday turkey to make this flavorful, from-scratch soup!

• Prep: 15 min
• Cook: 3 hr
• Total: 3 hr 15 min
• Servings: 16
• Cuisine: American
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• healthy
• classic
• savory
• boil

Ingredients

• 1 turkey carcass (with at least 2 cups meat remaining)
• 2 onions (medium)
• 3 celeries (stalks)
• 1 teaspoon thyme (dried)
• 0.5 teaspoon rosemary (dried)
• 0.5 teaspoon sage (dried)
• 1 teaspoon basil (dried)
• 0.5 teaspoon marjoram (dried)
• 0.5 teaspoon tarragon (dried)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 0.5 pound Italian pastina

Instructions

1. Place turkey carcass in a large 6-quart pot. Cover with water, at least ¾ full.
2. Peel onions, cut into large pieces, and add to pot.
3. Wash celery stalks, slice, and add to pot as well.
4. Simmer, covered, for about 2 ½ hours.
5. Remove carcass from pot.
6. Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).
7. While soup is cooling, remove remaining meat from turkey carcass. Discard bones and cut meat into bite-sized pieces.
8. After soup has cooled, skim off fat from top.
9. Return soup to pot.
10. Add turkey meat to skimmed soup, along with herbs and spices (thyme, rosemary, sage, basil, marjoram, tarragon, salt, and black pepper).
11. Bring to a boil and add pastina.
12. Continue cooking on low boil for about 20 minutes, until pastina is done.
13. Serve at once or refrigerate for later reheating.

Notes

Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).

Nutrition (per serving)

• Calories: 226
• Protein: 20 g
• Carbohydrates: 25.3 g
• Fat: 5 g
• Fiber: 2.5 g
• Sodium: 217 mg
• Saturated Fat: 1 g
• Sugar: 2 g
• Cholesterol: 93 mg