22 Turkey Soup Recipes Using the Carcass

I’ve been there more times than I can count. After all that work roasting the perfect turkey, it feels wrong to just throw away the bones. And here’s the thing—that carcass is liquid gold waiting to happen. Simmer it for a few hours with some vegetables and herbs, and you get a rich, flavorful broth that no store-bought version can touch. Then add whatever turkey meat is left, and you’ve got the foundation for some of the best soups you’ll ever eat.

The beauty of turkey carcass soup is how forgiving it is. You can go classic with egg noodles and vegetables, branch out into wild rice and mushrooms, or try something totally different like a tangy cilantro-lime stew or a Mediterranean-inspired lemon and barley version. And since you’re starting with homemade broth, every single one of these soups is packed with flavor that only comes from long, slow simmering.

These 22 recipes will take you far beyond basic turkey soup. Some are quick enough for a weeknight (once the broth is made), others are projects for a lazy weekend. All of them turn that leftover carcass into something you’ll actually look forward to eating.

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1. Classic Turkey Noodle Soup

The one everyone wants. Tender egg noodles, classic mirepoix vegetables, and plenty of turkey meat in a rich, golden broth. It’s simple, comforting, and absolutely perfect.

Recipe Metadata:

Time to Make: 45 minutes (plus 3-4 hours for broth)

Servings: 6

Ingredients:

1. 1 turkey carcass
2. 1 onion, chopped
3. 3 carrots, sliced
4. 3 celery stalks, sliced
5. 2 cloves garlic, minced
6. 8 cups water (or enough to cover)
7. 2 bay leaves
8. 1 teaspoon dried thyme
9. 8 ounces egg noodles
10. 2 cups cooked turkey meat, shredded
11. Salt and pepper to taste
12. Fresh parsley, chopped

Recipe Steps:

1. Place turkey carcass in a large stockpot and cover with water. Add half the onion, one carrot, one celery stalk, and bay leaves. Bring to a boil, then reduce heat and simmer for 3-4 hours .
2. Strain broth through a fine-mesh sieve, discarding solids. Let cool slightly, then skim off fat .
3. Return broth to pot. Add remaining onion, carrots, and celery. Simmer for 15-20 minutes until vegetables are tender .
4. Add egg noodles and cook according to package directions, about 8-10 minutes .
5. Stir in shredded turkey meat and thyme. Heat through for 5 minutes .
6. Season with salt and pepper. Garnish with fresh parsley and serve hot .

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2. Hearty Turkey and Wild Rice Soup

Earthy wild rice and cremini mushrooms add depth and texture to this satisfying soup. It’s rustic, hearty, and perfect for cold weather.

Recipe Metadata:

Time to Make: 1 hour 10 minutes (plus broth time)

Servings: 8

Ingredients:

1. 2 tablespoons olive oil
2. 1 tablespoon butter (optional)
3. ½ large onion, diced
4. 2 carrots, peeled and diced
5. 2 celery stalks, diced
6. 1¼ cups cremini mushrooms, diced
7. 2 garlic cloves, minced
8. 4 cups turkey or chicken bone broth
9. 1 cup wild rice
10. 2 cups water
11. 2 cups shredded turkey meat
12. Salt and pepper to taste

Recipe Steps:

1. In a large pot over medium-low heat, add olive oil and butter. Add onions and sauté until softened, about 3-5 minutes .
2. Add carrots, celery, salt, and pepper. Sauté another 3-5 minutes until they begin to soften .
3. Add mushrooms, garlic, and 2-3 tablespoons of broth. Cook for a few more minutes .
4. Add remaining broth, wild rice, and water. Simmer for 30 minutes with the lid slightly askew .
5. Add shredded turkey and cook for another 15-20 minutes until rice is tender .
6. Taste and adjust seasoning. Serve hot .

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3. Cilantro-Lime Turkey Stew

Bright, tangy, and packed with Southwest flavors. This two-day stew is worth the wait, with layers of lime, cilantro, and ancho chili.

Recipe Metadata:

Time to Make: 2 days (mostly inactive)

Servings: 9-12

Ingredients:

1. 1 turkey carcass
2. Water to cover
3. 2 cans (15 oz each) corn, drained
4. 1 can (14 oz) stewed tomatoes
5. 2 medium yellow onions, sliced
6. 2 green peppers, sliced
7. 1 carrot, sliced thin
8. 3 garlic cloves, minced
9. 3 tablespoons dried celery leaves
10. 2 tablespoons ancho chili powder
11. 1 teaspoon oregano
12. 1 teaspoon ground coriander
13. ¼ teaspoon cayenne pepper
14. 1 bunch fresh cilantro
15. 4-6 limes
16. Salt to taste
17. 1 cup salsa verde for serving

Recipe Steps:

1. Day 1: Place turkey carcass in a large pot with water to cover. Add carrot slices and garlic. Simmer on low heat for 3-4 hours until meat falls off bone. Do not boil .
2. Cool pot for an hour, then refrigerate overnight .
3. Day 2: Skim hardened fat from surface. Remove bones and separate meat by hand, shredding into long pieces. Discard bones .
4. Return broth to stove. Add turkey meat, corn, and tomatoes .
5. In a separate pan, brown onion and pepper strips in a little oil. Add to pot .
6. Add celery leaves, chili powder, oregano, coriander, and cayenne. Simmer gently for 1-1½ hours .
7. Add juice of 3-4 limes and most of the cilantro leaves during last 10 minutes .
8. Serve with remaining lime juice, fresh cilantro, and a dollop of salsa verde .

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4. Turkey Soup with Lemon and Barley

A Mediterranean twist on classic turkey soup. Bright lemon, warm spices, and chewy barley make this something special.

Recipe Metadata:

Time to Make: 1 hour (plus broth time)

Servings: 6

Ingredients:

1. 3 tablespoons olive oil
2. 1 large onion, grated or minced
3. 3 cloves garlic, minced
4. 1 teaspoon ground turmeric
5. ½ teaspoon ground cumin
6. ½ teaspoon ground ginger
7. Lemon zest strips from 1 lemon
8. ½ to 1 cup barley
9. 2 cups cooked turkey, chopped
10. 2 tablespoons lemon juice
11. ¼ cup fresh parsley, chopped
12. ¼ cup fresh cilantro, chopped
13. Salt and pepper to taste
14. 8 cups turkey stock

Recipe Steps:

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and cook until translucent, about 3 minutes .
2. Stir in garlic and cook for 1 minute. Add turmeric, cumin, ginger, and a generous pinch of salt .
3. Pour in turkey stock and add lemon zest strips. Bring to a simmer .
4. Add barley and simmer gently until cooked, about 20-30 minutes .
5. Add chopped turkey, lemon juice, parsley, and cilantro. Cook until turkey is warmed through, about 3-5 minutes .
6. Remove lemon zest strips. Season with salt and pepper. Serve hot .

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5. Simple Turkey Carcass Soup

The basic blueprint—simple, honest, and delicious. Perfect for when you want no-fuss comfort food.

Recipe Metadata:

Time to Make: 3 hours

Servings: 8

Ingredients:

1. 1 turkey carcass
2. 16 cups water
3. 2 bay leaves
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 1 onion, diced
7. 4 cloves garlic, minced
8. ½ cup fresh parsley, chopped
9. 2 cups pasta (any shape)
10. 2 teaspoons salt
11. 1 teaspoon pepper
12. 1 teaspoon thyme

Recipe Steps:

1. Place turkey carcass in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer for 1-2 hours .
2. Remove carcass and pick off any remaining meat. Set meat aside and discard bones .
3. Strain broth through a fine-mesh sieve and return to pot .
4. Add carrots, celery, onion, garlic, salt, pepper, thyme, parsley, and bay leaves. Bring to a boil, then reduce heat and simmer for 20-30 minutes until vegetables are tender .
5. Add pasta and turkey meat. Cook until pasta is tender, about 10-15 minutes .
6. Remove bay leaves, adjust seasoning, and serve hot .

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6. Rich Turkey Noodle Soup with Homemade Stock

This version takes the time to properly brown the vegetables before making the stock, adding an extra layer of rich, caramelized flavor.

Recipe Metadata:

Time to Make: 5 hours 30 minutes

Servings: 6

Ingredients:
For the Stock:

1. 1 leftover turkey carcass
2. 2 tablespoons oil
3. 1 yellow onion, chopped
4. 3 carrots, chopped
5. 2 celery ribs, chopped
6. 5-6 garlic cloves, smashed
7. 2-3 sprigs fresh thyme
8. 3-4 fresh sage leaves
9. 3-4 sprigs fresh parsley
10. 2 bay leaves
11. 1 tablespoon peppercorns
12. 1 tablespoon kosher salt
13. 10-12 cups water

For the Soup:

1. 2 tablespoons oil
2. 1 small sweet onion, diced
3. 3 celery ribs, diced
4. 3 carrots, diced
5. 4 garlic cloves, minced
6. 3 cups cooked turkey meat, shredded
7. 8-9 cups turkey stock
8. 8 ounces egg noodles
9. 1 teaspoon garlic powder
10. 2-3 fresh sage leaves, minced
11. 1 tablespoon fresh parsley, minced
12. Salt and pepper to taste

Recipe Steps:

1. Make stock: Pick meat from carcass and set aside. Break carcass into pieces .
2. Heat oil in large stock pot. Add chopped onion, carrots, and celery. Sear undisturbed until golden brown on bottom .
3. Add smashed garlic to center of pot, cook until fragrant .
4. Add carcass pieces, herbs, seasonings, and water. Bring to low boil, then reduce to gentle simmer. Cover with lid slightly cracked and simmer 2 hours, then uncover and simmer 1 more hour .
5. Strain stock through fine-mesh strainer. Discard solids .
6. Make soup: Heat oil in soup pot. Add diced onion, celery, and carrots. Cook until golden on bottom .
7. Add minced garlic to center, cook 30-45 seconds until fragrant .
8. Stir in turkey meat and cook a few minutes .
9. Add stock and garlic powder. Bring to simmer .
10. Add noodles and cook until tender. Stir in sage and parsley at end .
11. Season with salt and pepper. Serve hot .

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7. Day-After Turkey Carcass Soup

A straightforward, reliable recipe that focuses on the essentials—good broth, simple vegetables, and tender pasta.

Recipe Metadata:

Time to Make: 3 hours 30 minutes

Servings: 8

Ingredients:

1. 1 turkey carcass
2. 16 cups water
3. 2 bay leaves
4. 2 carrots, diced
5. 2 stalks celery, diced
6. 1 onion, diced
7. 4 cloves garlic, minced
8. ½ cup parsley, chopped
9. 2 cups pasta
10. 1 teaspoon pepper
11. 2 teaspoons salt
12. 1 teaspoon thyme

Recipe Steps:

1. Place turkey carcass in large stockpot and add water to cover. Bring to boil, then reduce heat and simmer for 1-2 hours .
2. Remove carcass and pick off any remaining meat. Set meat aside and discard bones .
3. Strain broth through fine-mesh sieve and return to stockpot .
4. Add carrots, celery, onion, garlic, salt, pepper, thyme, parsley, and bay leaves. Bring to boil .
5. Reduce heat and simmer for 20-30 minutes until vegetables are tender .
6. Add pasta and turkey meat. Cook until pasta is tender, about 10-15 minutes .
7. Remove bay leaves, adjust seasoning, and serve hot .

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8. Turkey Soup with Lemon and Herbs

Bright and fresh, this version uses lemon and a medley of fresh herbs to lighten up the rich turkey broth.

Recipe Metadata:

Time to Make: 45 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 8 cups turkey stock
7. 2 cups cooked turkey, shredded
8. ½ cup fresh parsley, chopped
9. ¼ cup fresh dill, chopped
10. 2 tablespoons fresh lemon juice
11. 1 teaspoon lemon zest
12. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes .
2. Add garlic and cook for 1 minute until fragrant .
3. Pour in turkey stock and bring to a simmer. Cook for 15 minutes until vegetables are tender .
4. Add shredded turkey and heat through for 5 minutes .
5. Stir in parsley, dill, lemon juice, and lemon zest .
6. Season with salt and pepper. Serve hot .

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9. Turkey and Rice Soup

Simple, classic, and always satisfying. White rice makes this soup lighter than noodle versions but just as comforting.

Recipe Metadata:

Time to Make: 40 minutes (plus broth time)

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 2 cloves garlic, minced
6. 8 cups turkey stock
7. ¾ cup white rice
8. 2 cups cooked turkey, shredded
9. 1 teaspoon dried thyme
10. Salt and pepper to taste
11. Fresh parsley for garnish

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add garlic and cook for 1 minute .
3. Pour in turkey stock and bring to a boil. Add rice, reduce heat, and simmer for 15-20 minutes until rice is tender .
4. Add shredded turkey and thyme. Cook for 5 more minutes until heated through .
5. Season with salt and pepper. Garnish with parsley and serve .

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10. Creamy Turkey and Wild Rice Soup

A rich, creamy version of the classic wild rice soup. Perfect for when you want something extra comforting.

Recipe Metadata:

Time to Make: 1 hour (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons butter
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 1 cup mushrooms, sliced
6. 3 cloves garlic, minced
7. ½ cup all-purpose flour
8. 6 cups turkey stock
9. 1 cup wild rice
10. 2 cups cooked turkey, shredded
11. 1 cup heavy cream
12. Salt and pepper to taste
13. Fresh thyme for garnish

Recipe Steps:

1. In a large pot, melt butter over medium heat. Add onion, carrots, celery, and mushrooms. Cook until softened, about 5-7 minutes .
2. Add garlic and cook for 1 minute .
3. Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes .
4. Gradually whisk in turkey stock until smooth. Bring to a simmer .
5. Add wild rice and simmer for 30-40 minutes until rice is tender .
6. Stir in shredded turkey and cream. Heat through for 5 minutes .
7. Season with salt and pepper. Garnish with fresh thyme and serve .

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11. Turkey and Dumpling Soup

Fluffy drop dumplings take this turkey soup over the top. It’s like chicken and dumplings, but with turkey.

Recipe Metadata:

Time to Make: 1 hour (plus broth time)

Servings: 6

Ingredients:
For the Soup:

1. 2 tablespoons butter
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 8 cups turkey stock
7. 2 cups cooked turkey, shredded
8. 1 teaspoon dried thyme
9. Salt and pepper to taste

For the Dumplings:

1. 2 cups all-purpose flour
2. 1 tablespoon baking powder
3. 1 teaspoon salt
4. 1 cup milk
5. 4 tablespoons butter, melted
6. 2 tablespoons fresh parsley, chopped

Recipe Steps:

1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add garlic and cook for 1 minute .
3. Pour in turkey stock, add thyme, and bring to a simmer. Cook for 15 minutes .
4. Add shredded turkey and simmer while making dumplings .
5. In a bowl, whisk together flour, baking powder, and salt. Stir in milk, melted butter, and parsley until just combined .
6. Drop spoonfuls of dumpling batter into simmering soup. Cover and cook for 15-20 minutes without lifting lid .
7. Serve hot, garnished with additional parsley .

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12. Spicy Turkey Tortilla Soup

A Southwestern twist on turkey soup. Topped with crispy tortilla strips, avocado, and cheese, it’s a meal in itself.

Recipe Metadata:

Time to Make: 45 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 1 red bell pepper, diced
4. 2 cloves garlic, minced
5. 1 jalapeño, seeded and minced
6. 1 tablespoon chili powder
7. 1 teaspoon cumin
8. 1 can (14 oz) diced tomatoes with green chilies
9. 6 cups turkey stock
10. 2 cups cooked turkey, shredded
11. 1 can (15 oz) black beans, drained and rinsed
12. 1 cup corn kernels
13. Salt and pepper to taste
14. Tortilla strips, avocado, cheese, cilantro for serving

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook until softened, about 5 minutes .
2. Add garlic, jalapeño, chili powder, and cumin. Cook for 1 minute .
3. Add diced tomatoes, turkey stock, and bring to a simmer. Cook for 20 minutes .
4. Add shredded turkey, black beans, and corn. Simmer for 10 more minutes .
5. Season with salt and pepper. Serve topped with tortilla strips, avocado, cheese, and cilantro .

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13. Turkey and Kale Soup with White Beans

Hearty, healthy, and packed with protein. Kale and white beans turn this turkey soup into a nourishing meal.

Recipe Metadata:

Time to Make: 40 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 8 cups turkey stock
7. 1 bunch kale, stems removed and leaves chopped
8. 2 cans (15 oz each) cannellini beans, drained and rinsed
9. 2 cups cooked turkey, shredded
10. 1 teaspoon dried rosemary
11. Salt and pepper to taste
12. Grated Parmesan for serving

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add garlic and cook for 1 minute .
3. Pour in turkey stock and bring to a simmer. Add kale and cook for 10 minutes until tender .
4. Add cannellini beans, shredded turkey, and rosemary. Simmer for 10 more minutes .
5. Season with salt and pepper. Serve hot with grated Parmesan .

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14. Thai-Inspired Turkey Coconut Soup

Creamy coconut milk, ginger, and lime transform turkey soup into something totally unexpected and delicious.

Recipe Metadata:

Time to Make: 35 minutes (plus broth time)

Servings: 4

Ingredients:

1. 1 tablespoon coconut oil
2. 1 onion, thinly sliced
3. 2 cloves garlic, minced
4. 1 tablespoon grated ginger
5. 2 tablespoons red curry paste
6. 4 cups turkey stock
7. 1 can (13.5 oz) coconut milk
8. 2 cups cooked turkey, shredded
9. 1 red bell pepper, thinly sliced
10. 2 tablespoons lime juice
11. 1 tablespoon fish sauce
12. ¼ cup fresh cilantro, chopped
13. Lime wedges for serving

Recipe Steps:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes .
2. Add garlic, ginger, and red curry paste. Cook for 1 minute until fragrant .
3. Pour in turkey stock and coconut milk. Bring to a simmer .
4. Add shredded turkey and bell pepper. Simmer for 10 minutes .
5. Stir in lime juice and fish sauce. Remove from heat .
6. Garnish with cilantro and serve with lime wedges .

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15. Turkey and Lentil Soup

Earthy lentils make this soup extra hearty and nutritious. It’s simple, satisfying, and budget-friendly.

Recipe Metadata:

Time to Make: 50 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 cup brown lentils, rinsed
7. 1 can (14 oz) diced tomatoes
8. 8 cups turkey stock
9. 2 cups cooked turkey, shredded
10. 1 teaspoon dried thyme
11. 1 bay leaf
12. 2 tablespoons red wine vinegar
13. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add garlic and cook for 1 minute .
3. Add lentils, diced tomatoes, turkey stock, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender .
4. Add shredded turkey and simmer for 10 more minutes .
5. Stir in red wine vinegar. Remove bay leaf. Season with salt and pepper .
6. Serve hot .

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16. Turkey and Mushroom Barley Soup

Earthy mushrooms and chewy barley make this soup deeply satisfying. It’s rustic, hearty, and full of umami.

Recipe Metadata:

Time to Make: 1 hour (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 8 ounces cremini mushrooms, sliced
6. 3 cloves garlic, minced
7. 8 cups turkey stock
8. ¾ cup pearl barley
9. 2 cups cooked turkey, shredded
10. 1 teaspoon dried thyme
11. 2 tablespoons fresh parsley, chopped
12. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes .
3. Add garlic and cook for 1 minute .
4. Pour in turkey stock and bring to a boil. Add barley, reduce heat, and simmer for 30-40 minutes until barley is tender .
5. Add shredded turkey and thyme. Simmer for 10 more minutes .
6. Stir in parsley. Season with salt and pepper. Serve hot .

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17. Turkey and Vegetable Soup with Pesto

A dollop of fresh pesto brightens up this vegetable-packed turkey soup. It’s a great way to use up leftover holiday vegetables.

Recipe Metadata:

Time to Make: 40 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 1 zucchini, diced
6. 1 yellow squash, diced
7. 3 cloves garlic, minced
8. 8 cups turkey stock
9. 2 cups cooked turkey, shredded
10. ½ cup pesto (store-bought or homemade)
11. Salt and pepper to taste
12. Grated Parmesan for serving

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add zucchini, yellow squash, and garlic. Cook for 3-4 minutes .
3. Pour in turkey stock and bring to a simmer. Cook for 15 minutes until vegetables are tender .
4. Add shredded turkey and heat through for 5 minutes .
5. Season with salt and pepper. Serve each bowl with a dollop of pesto and a sprinkle of Parmesan .

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18. Turkey and Orzo Soup with Lemon

Orzo and lemon are a classic combination. This light, bright soup is perfect when you want something comforting but not heavy.

Recipe Metadata:

Time to Make: 35 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 8 cups turkey stock
7. 1 cup orzo pasta
8. 2 cups cooked turkey, shredded
9. ¼ cup fresh lemon juice
10. 1 teaspoon lemon zest
11. ¼ cup fresh dill, chopped
12. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add garlic and cook for 1 minute .
3. Pour in turkey stock and bring to a boil. Add orzo and cook according to package directions, about 8-10 minutes .
4. Add shredded turkey and heat through for 5 minutes .
5. Stir in lemon juice, lemon zest, and dill .
6. Season with salt and pepper. Serve hot .

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19. Turkey and Sweet Potato Soup

Sweet potatoes add natural sweetness and creamy texture to this comforting soup. A pinch of cinnamon and nutmeg warm it up even more.

Recipe Metadata:

Time to Make: 45 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 2 cloves garlic, minced
6. 2 sweet potatoes, peeled and diced
7. 8 cups turkey stock
8. 2 cups cooked turkey, shredded
9. ½ teaspoon cinnamon
10. ¼ teaspoon nutmeg
11. Salt and pepper to taste
12. Fresh parsley for garnish

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add garlic and cook for 1 minute .
3. Add sweet potatoes, turkey stock, cinnamon, and nutmeg. Bring to a simmer and cook for 20-25 minutes until sweet potatoes are tender .
4. Add shredded turkey and simmer for 10 more minutes .
5. Using an immersion blender, partially blend the soup to thicken slightly, leaving some chunks .
6. Season with salt and pepper. Garnish with parsley and serve .

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20. Turkey and Cabbage Soup

Hearty, healthy, and budget-friendly. Cabbage holds up beautifully in soup and adds wonderful texture.

Recipe Metadata:

Time to Make: 50 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. ½ head green cabbage, chopped
7. 8 cups turkey stock
8. 1 can (14 oz) diced tomatoes
9. 2 cups cooked turkey, shredded
10. 1 teaspoon caraway seeds (optional)
11. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add garlic and cook for 1 minute .
3. Add cabbage and cook for 5 minutes until it begins to wilt .
4. Pour in turkey stock and diced tomatoes. Bring to a simmer and cook for 20-25 minutes until cabbage is tender .
5. Add shredded turkey and caraway seeds. Simmer for 10 more minutes .
6. Season with salt and pepper. Serve hot .

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21. Turkey and Chickpea Soup with Spinach

Protein-packed chickpeas and fresh spinach make this soup both hearty and light at the same time.

Recipe Metadata:

Time to Make: 35 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 8 cups turkey stock
7. 2 cans (15 oz each) chickpeas, drained and rinsed
8. 2 cups cooked turkey, shredded
9. 5 ounces fresh spinach
10. 1 teaspoon dried rosemary
11. 1 tablespoon lemon juice
12. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add garlic and cook for 1 minute .
3. Pour in turkey stock and bring to a simmer. Add chickpeas and rosemary. Cook for 15 minutes .
4. Add shredded turkey and spinach. Cook for 5 minutes until spinach is wilted and turkey is heated through .
5. Stir in lemon juice. Season with salt and pepper. Serve hot .

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22. Turkey and Parsnip Soup with Thyme

Parsnips add a sweet, earthy flavor that pairs beautifully with turkey and thyme. This simple soup is elegant and delicious.

Recipe Metadata:

Time to Make: 45 minutes (plus broth time)

Servings: 6

Ingredients:

1. 2 tablespoons butter
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 parsnips, peeled and diced
6. 3 cloves garlic, minced
7. 8 cups turkey stock
8. 2 cups cooked turkey, shredded
9. 2 teaspoons fresh thyme leaves
10. Salt and pepper to taste
11. Fresh parsley for garnish

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes .
2. Add parsnips and cook for 3-4 minutes. Add garlic and cook for 1 minute .
3. Pour in turkey stock and bring to a simmer. Cook for 20-25 minutes until parsnips are tender .
4. Add shredded turkey and fresh thyme. Simmer for 10 more minutes .
5. Using an immersion blender, partially blend the soup to thicken slightly, leaving some chunks .
6. Season with salt and pepper. Garnish with parsley and serve .

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There you have it—22 ways to turn that leftover turkey carcass into something truly delicious. From classic noodle soups to creative international variations, these recipes prove that the best part of a holiday turkey might just be what comes after.

The key to all of these is taking the time to make a good broth. Let that carcass simmer low and slow for hours, and you’ll be rewarded with liquid gold that makes every soup taste like it came from a fancy restaurant. Most of these soups freeze beautifully too, so you can enjoy the taste of Thanksgiving all winter long.