Got leftover turkey? This soup is a great way to use up your bird without feeling redundant. If you don't have an entire turkey, use roasted parts for the same effect. 


Credit: Antonis Achilles, Food Styling: Mary Claire Britton and Sarah Epperson; Prop Styling: Prissy Lee

Recipe Summary test

40 mins
2 hrs 45 mins
Serves 8 (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Place turkey carcass, bone broth, and water in a large stockpot or Dutch oven; bring to a boil over high. Partially cover stockpot, and reduce heat to medium-low; simmer until broth is very flavorful and rich, about 2 hours. Strain broth, discarding carcass. Measure 6 1/2 cups strained broth into a large heatproof bowl. (If there is any broth remaining, discard or reserve for another use. If additional liquid is needed to reach 6 1/2 cups, add water as needed to equal 6 1/2 cups.)

  • Wipe stockpot clean; return to stovetop. Add oil; heat over medium-high. Add onion, celery, and carrots; cook, stirring often, until slightly tender, 6 to 8 minutes. Add garlic, sage, salt, and pepper; cook, stirring occasionally, 1 minute. Add strained broth and cheese rind; let mixture come to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Stir in shredded cooked turkey and lemon juice. Sprinkle with parsley.