Transform your holiday turkey carcass into a golden, collagen-rich broth with this hearty Leftover Turkey Soup. Packed with tender shredded meat, fresh vegetables, and immune-boosting minerals, this zero-waste recipe turns what’s often discarded into a nourishing meal that tastes even better after a day in the fridge.
Total Time:4 Hours 20 Minutes
Yield:8 Servings (2 cups each)
Ingredients
1 large Turkey Carcass (with some meat attached)
3 cups Leftover Turkey Meat, shredded
2 Carrots, diced
2 Celery Stalks, diced
1 large Onion, diced
4 cloves Garlic, minced
Fresh Herb Bundle (thyme, rosemary, bay leaf)
1 cup Green Beans, chopped
1 cup Corn Kernels
1 Potato or Sweet Potato, diced
2 tbsp Apple Cider Vinegar
1 tsp Black Peppercorns
10 cups Cold Water (or low-sodium chicken broth)
Salt and Lemon Juice to taste
Instructions
Roast the Carcass: Preheat oven to 400°F. Place the turkey carcass on a baking sheet and roast for 25 minutes until golden brown.
Build the Broth: Transfer carcass to a large stockpot. Add water, vinegar, and peppercorns. Bring to a boil, then reduce to a low simmer. Skim foam, add mirepoix and herbs. Cover and simmer for 3-4 hours.
Strain and Season: Remove solids and strain broth through a fine-mesh sieve. Season with salt. You should have about 8 cups of rich broth.
Assemble Soup: Bring broth to a boil. Add potato and green beans. Cook for 8 minutes. Stir in turkey meat and corn. Simmer for 5 more minutes. Finish with lemon juice.
Serve: Ladle into bowls, garnish with fresh parsley and a drizzle of olive oil.
Notes
Slow Cooker Option: Place carcass, water, vinegar, and aromatics in a slow cooker. Cook on low for 12 hours. Strain and proceed with Step 4.
Vegetable Tip: Add delicate veggies like green beans in the last 10 minutes to prevent mushiness.
Storage: Store broth separately from solids for best texture when reheating.
