Skip to Content
Menu

Homemade Turkey Soup

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Aug 17, 2021
  • Save
  • Share
  • Jump to Recipe
Sometimes after enjoying all our favorite Thanksgiving foods, we find ourselves craving a lighter option. That's where our leftover turkey soup comes in. With only 140 calories per serving this lunch or dinner option utilizes leftovers and ingredients you likely already have on hand. Plus, our Homemade Turkey Soup combines a meaty broth and savory vegetables for an unreal result your family will love. So, turn on some football, slip on cozy clothes and test out this turkey soup recipe.

More About This Recipe

  • It’s hard to believe that picked-over turkey bones can make such a nourishing soup, but turkey carcass soup is a day-after-the-party tradition in many households, and for some very good reasons. It’s simple to make, it uses up any leftovers from the night before and it tastes absolutely delicious. Nothing can beat the flavor and comfort of a bowl of soup, especially a homemade one like this turkey vegetable soup. By using the bones of the turkey you roasted the day before, you’ll already be far ahead of the game for savory, spoon-licking flavor. There’s something wonderfully peaceful about making a batch of homemade soup after you’ve hosted a big gathering. It requires some thoughtful preparation on your part, but then all that’s needed is a stir or two as you pass through the kitchen, savoring the scent and anticipating the delicious meal to come. If this turkey soup recipe inspires you, check out our entire turkey soup collection. There are plenty more where this one came from!

Homemade Turkey Soup

  • Prep Time 30 min
  • Total 2 hr 55 min
  • Servings 10
  • Ingredients 12
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • Carcass from cooked 10- to 12-lb turkey
  • 3 quarts (12 cups) water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon poultry seasoning or dried sage leaves
  • 1 dried bay leaf
  • 1/2 cup uncooked pearl barley
  • 3 medium carrots, sliced (1 1/2 cups)
  • 1 cup chopped onions
  • 2 medium stalks celery, sliced (1 cup)
  • 3 cups cut-up cooked turkey
  • 2 tablespoons chopped fresh parsley leaves, if desired

Instructions

  • Step 
    1
    Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • Step 
    2
    Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
  • Step 
    3
    Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Step 
    4
    Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition

140 Calories
3 1/2g Total Fat
15g Protein
13g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
330mg
14%
Potassium
270mg
8%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
11%
Sugars
2g
Protein
15g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved