Turkey Carcass Soup is a hearty and comforting dish made by simmering the leftover bones of a roasted turkey to extract rich flavors. The broth becomes deeply savory as it mingles with aromatic vegetables like carrots, celery, and onions. Tender pieces of turkey meat are added back to the soup, creating a wholesome and satisfying meal. Herbs such as thyme, parsley, and bay leaves infuse the broth with warmth and freshness. This soup is perfect for reducing food waste while delivering a nourishing, homemade taste. Ideal for chilly days, it’s a classic way to transform leftovers into something truly delicious.
Ingredients
- 1 turkey carcass
- 4 quarts cold water
- 1 (28-ounce) can whole peeled tomatoes, chopped
- 6 small potatoes, diced
- 4 large carrots, diced
- 1 large onion, diced
- 2 stalks celery, diced
- 1 ½ cups shredded cabbage
- 1/2 cup uncooked barley
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 large bay leaf
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground paprika
- 1/4 teaspoon poultry seasoning
- 1 pinch dried thyme
Instructions
-
Place turkey carcass in a large soup pot and cover with water; bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
-
Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.
-
Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
-
Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables and barley are tender, about 1 more hour. Remove bay leaf before serving.