Kat’s Turkey Vegetable Soup
A delicious turkey soup made with almost any combination of vegetables. This soup is great for wintertime.
Servings Prep Time
6-8servings 1hour
Cook Time
3hours
Servings Prep Time
6-8servings 1hour
Cook Time
3hours
Ingredients
Broth
  • 1 turkey carcassWhenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you’re ready to make soup.
  • 10cups chicken or vegetable stockYou may also use plain water, but the flavor is better with the chicken stock.
Vegetables
Instructions
Broth
  1. Put turkey in a large soup pot with 8 cups liquid, bring to a boil, and simmer for 2 hours
  2. Remove turkey from the broth and set aside. Strain the broth into a large container using a wire strainer to remove all bones.
  3. Strip the turkey bones of all meat. This can be a tedious step because you need to get all the meat and none of the bones. This is the last chance to remove bones from the soup, so be thorough.
Vegetables
  1. Put the vegetables, seasonings, and broth into a large soup pot and bring to a boil. Simmer for 30 – 60 minutes.
  2. Add any frozen vegetables you’ll be using. Return to a boil and simmer an additional 30 minutes.
Recipe Notes

The recipe above includes the “basic” vegetables of onions, carrots, and celery. You can also add your choice of additional vegetables. Here’s a chance to be creative! We’ll usually add whatever frozen veggies we have in the freezer near the end of the cooking (you’ll see a step for adding frozen veggies).