Turkey Soup with Root Vegetables


A recipe for Thanksgiving leftovers. Instead of the turkey carcass, you can use 3 to 4 pounds of turkey necks, backs, and wings. Serve the soup with Parmesan cheese.

Prep Time:
40 mins
Cook Time:
3 hrs 40 mins
Total Time:
4 hrs 20 mins
6 servings


  • 1 roast turkey carcass, cut into pieces

  • 12 cups cold water

  • 3 stalks celery, chopped

  • 2 carrots, chopped

  • 1 Spanish onion, chopped

  • ¼ bunch Italian parsley

  • 2 bay leaves

  • 12 whole black peppercorns

  • 2 tablespoons olive oil

  • 1 red onion, chopped

  • 2 stalks celery, diced

  • 2 carrots, diced

  • 1 large parsnip, peeled and diced

  • ½ pound rutabagas, peeled and diced

  • 2 cloves garlic, minced

  • 2 tablespoons minced Italian parsley

  • salt and black pepper to taste

  • 1 cup uncooked orzo pasta


  1. Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.

  2. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.

  3. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.

Nutrition Facts (per serving)

276 Calories
7g Fat
47g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 276
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 92mg 4%
Total Carbohydrate 47g 17%
Dietary Fiber 7g 26%
Total Sugars 10g
Protein 8g
Vitamin C 29mg 147%
Calcium 110mg 8%
Iron 3mg 16%
Potassium 689mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.