Ingredients2 h 15 m servings 144
- Combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. Bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.
- Cook's Note:
- Chicken can be substituted for turkey to make chicken soup instead.
- Need pointers for making your own stock from your turkey carcass? Follow Chef John's instructions for making Homemade Chicken Stock.
Per Serving: 144 calories; 3 11.9 16.1 41 1390 Full nutrition
ReviewsRead all reviews 11
Yes this wAs very good I never measure or use spices as directed. Just a pinch of this dash of that....But this was really tasty....
Tasted great! This is a good recipe to use up all of the leftover ingredients from Thanksgiving. I never use all of the potatoes, carrots, and celery that I buy. I added fresh rosemary, sage, a...
I like this simple day after Thanksgiving soup. It's a great way of using left over vegetables and herbs. I can relax as I stir my soup ! No fuss.
I made this vary similar but added baby spinach and fresh parsley at the end and turned thee heat off. I set aside some to freeze and then added 1/2 cup broken whole wheat linguini to the rest o...
Super easy and pretty hearty for a turkey soup. It was a meal in itself!
This was pretty tasty and super easy to make. My picky toddler LOVED this soup.
I made it with red potatoes with skin on. Seems to me the photo shows potatoes with skin, but recipe said to peel potatoes. I used about 1/3 beef broth and 2/3 chicken broth. Got the beef brot...
great dish! used listed ingredients then added 1/2 tsp sage and basil, a couple extra potatoes, and 1 bay leaf. Then added egg noodles, which i cooked seperately. Definitely simmered for 2 1/2 h...