This is a family favorite and nobody knows how easy it is to make! I love that it's gluten-free!

Recipe Summary

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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.

Nutrition Facts

144 calories; protein 16.1g; carbohydrates 11.9g; fat 3g; cholesterol 41.4mg; sodium 1390.1mg. Full Nutrition
Advertisement

Reviews (11)

Most helpful positive review

Rating: 5 stars
11/30/2019
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. Read More
(1)
16 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/07/2017
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, and thyme to the soup since I still had herbs left over from Thanksgiving, too. Read More
(5)
Rating: 4 stars
12/11/2018
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 of the soup and boiled for around 10 minutes. Very wholesome. Read More
(2)
Rating: 5 stars
11/30/2019
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. Read More
(1)
Advertisement
Rating: 5 stars
12/07/2019
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 hours on low UNCOVERED. You wont be dissappointed?? DELICIOSO!! Read More
Rating: 4 stars
11/24/2018
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.... Read More
Rating: 5 stars
11/27/2017
Very flavorful and filling. I reduced the cooking time to about an hour just until the vegetables are tender. Read More
Advertisement
Rating: 5 stars
01/02/2015
A great blend of flavors especially with the potatoes. I added the celery to the hot bowl of soup for a little crunch. Read More
Rating: 5 stars
12/07/2019
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 broth idea from another allrecipes recipe. I also added some corn starch at end of cooking to thicken it. Soup was delicious. Read More
Rating: 4 stars
01/06/2020
This was pretty tasty and super easy to make. My picky toddler LOVED this soup. Read More