Turkey soup

Utilizes turkey carcass

Yield: 6 servings
Community Recipe from


  • 1 onion
  • 1 turkey frame minced
  • 2 carrots minced
  • 3 stalk(s) celery minced
  • 1 bay leaf
  • Leftover turkey meat
  • Salt and pepper to taste


  1. Place the turkey frame in a large, heavy bottomed stock-pot and add enough water to just barely cover it. Over high heat, bring to a boil and then reduce heat until you can maintain a bare simmer with the lid partially covering the pot. Let the turkey stock simmer. Skim the surface of any foam or particles every 20 minutes or so, for about 4 hours.

  2. Remove and discard the bones, and strain the turkey stock through a fine mesh strainer into a large, clean pot. Let cool in refrigerator over night.

  3. Remove from refrigerator and skim fat off. Add rice or barley, onion, carrot, celery and ay leaf, bring to a boil and cook until barley and vegetables are done. Remove the bay leaf, add the turkey meat and cook for another 5 minutes.

  4. Season to taste with salt and pepper. Serve with slices of crusty bread. Refrigerate any leftovers.
May 2012

This recipe is a personal recipe added by socorro411 and has not been tested or endorsed by MyRecipes.

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