Rating: 4.38 stars
24 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Turkey frame soup with vegetables and beans is a complete meal that's extremely low in fat and a great way to use up that turkey carcass hanging around after Thanksgiving, or you can use two fresh turkey legs instead!

Recipe Summary test

prep:
1 hr 30 mins
cook:
1 hr 20 mins
additional:
8 hrs
total:
10 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.

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  • Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.

  • The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender.

  • Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.

Nutrition Facts

133 calories; protein 5.7g; carbohydrates 25.1g; fat 2g; cholesterol 3.8mg; sodium 314.2mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 5 stars
12/03/2003
Great recipe, but I changed it a little since I had seasoned my turkey heavily to cook it - with rosemary, sage, and thyme. I did not cook ingredients 2-9 with my carcass, just cooked the carcass in water with bouillon cubes, and then pulled out the bones, cooled it, and removed the fat. Then I added ingredients 13-19, and onion, celery, mushrooms, and garlic. I served it with sour dough bread - WOW! Read More
(56)

Most helpful critical review

Rating: 3 stars
01/06/2006
The Turkey soup has a good flavor and an interesting taste withthe additon of the turnips and parsnips. I don't think the beans were necessary to add to the overall flavor. All in all the soup was hearty and colorful. Read More
(21)
24 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2003
Great recipe, but I changed it a little since I had seasoned my turkey heavily to cook it - with rosemary, sage, and thyme. I did not cook ingredients 2-9 with my carcass, just cooked the carcass in water with bouillon cubes, and then pulled out the bones, cooled it, and removed the fat. Then I added ingredients 13-19, and onion, celery, mushrooms, and garlic. I served it with sour dough bread - WOW! Read More
(56)
Rating: 4 stars
12/28/2005
I made this soup on Dec. 26 with the leftover turkey from a big family Christmas dinner. My grandmother always makes turkey soup the day after Christmas, and I wanted to learn to do the same. This makes a nice, tasty soup - though I did make a few minor changes. I substituted 2 yams for the parsnips and wide egg noodles for the beans. This will become a regular "after-the-holiday" meal. Read More
(44)
Rating: 4 stars
10/21/2003
This was the best poultry soup I've ever made. Even the neighbors were raving about it as all my leftovers went to them. Followed the recipe almost to the T except for a few more dashes of spices here and there. Read More
(38)
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Rating: 5 stars
12/31/2006
Great tasting soup! I took another reviewers advice and substituted egg noodles for the red beans and added a small amount of onion celery and white wine to the last step. I am not a big parsnip fan however I really did like them in this soup. Very tasty and will be making again. Read More
(31)
Rating: 5 stars
11/27/2006
This is the best homemade soup I have ever made!! So great for that Thanksgiving turkey carcass. I did not refrigerate overnight - just skimmed off the fat and it worked great. I used "Better than Bouillon" instead of granules and egg noodles instead of kidney beans and even my husband who is not a soup fan could not stop saying how good it was!! Read More
(31)
Rating: 5 stars
12/10/2003
I love the way my turkey soup came out but I changed this recipe a bit. I followed the first part pretty closely except for adding about 1 cup of white wine. During the second part I added a little more white wine and pepper for flavor 3-4 stalks chopped celery and 1 chopped onion. I skipped all of the beans and turnips. I never thought I liked parsnips but it turns out I love them in soup! Read More
(29)
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Rating: 4 stars
05/11/2003
So far so good - I haven't actually tasted it yet - just smelled it. It does look very flavourful. My only criticism would have to do with the copious amount of thyme called for in the recipe. There's such a thing as too much of a good thyme! Read More
(23)
Rating: 3 stars
01/05/2006
The Turkey soup has a good flavor and an interesting taste withthe additon of the turnips and parsnips. I don't think the beans were necessary to add to the overall flavor. All in all the soup was hearty and colorful. Read More
(21)
Rating: 4 stars
11/12/2003
This is easy to make and very tasty! I would not change a thing! Read More
(20)