Turkey Soup

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Don’t throw out the turkey carcass! This classic turkey soup is a great way to use up all those last bits of turkey. With the addition of wild rice and fresh vegetables such as carrots, celery and potatoes, this soup makes a hearty and nutritious meal.



  • 1 turkey carcass
  • 12 cups water
  • 2 tsp. sea salt
  • 1 teaspoon dried thyme
  • 1 cube organic chicken bouillon
  • 1 bay leaf
  • 1 onion, quartered
  • 3 carrots, peeled and cut in chunks
  • 3 stalks celery, cut in chunks


  • 1- 2 cups wild rice, or 2/3 – 1 1/3 cups pearl barley (see method, step 3)
  • 4 white potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 3 stalks of celery, sliced
  • 2 Tbsp. dried parsley
  • 1/2 teaspoon ground black pepper


1. Add turkey carcass to a large soup pot or stockpot. Add water, salt, celery, carrots, onion, thyme, bouillon, and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer for 90 minutes.

2. Remove carcass and allow to cool. Strain stock into a large soup pot and discard vegetables and bay leaf. I set my large soup pot in the sink and place my strainer over top.

3. Skim off fat using a ladle or fat separator. Measure broth and return to stockpot or large soup pot.

4. For every 8 cups of broth, add 1 cup of wild rice or 2/3 cup pearl barley. Adjust according to your quantities. If you don’t have enough broth, add water. Add more chicken bouillon if needed.

5. Add potatoes, celery, carrots, pepper and thyme. Return to a boil, reduce heat and simmer for about 1/2 hour or until vegetables are tender.

6. While soup is cooking, remove any turkey meat from carcass and add to soup.

7. Season with salt and pepper. Ladle into soup bowls. Enjoy!

Notes: Need a quick way to clean up after your turkey dinner? Trim large pieces of turkey meat off the carcass and place into a large freezer bag and refrigerate. Put carcass into slow cooker. Cover with water.

Add about 1 tsp salt and 1/2 tsp. pepper. If you have time, add onion, carrots, celery, bay leaf, thyme and chicken bouillon. Cover and put on “low”. Leave at least 12 hours and use broth as above.

Fed up with turkey and too tired to make soup? Place cooled turkey carcass in a clean kitchen garbage bag. Tie closed and place in your freezer until you have a craving for some delicious homemade turkey soup.

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