Ahhh…one of those so satisfying soups: Homemade Turkey Soup. This homemade turkey soup is filled with a Savory homemade broth that is loaded with vegetables, healthy brown long grain rice, turkey, and seasoned to perfection with bay leaves, peppercorn, salt, parsley and sage.
This homemade turkey soup is one of those comfort foods to make with leftover holiday Turkey and is a meal unto itself. This recipe makes a healthy and delicious addition to your meal planning for the week.
On my blog here at Rachel Home and Life, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.
Cooking time: 3 hours, 40 minutes
Homemade Turkey Soup Ingredients
Serves: Makes about 14 cups
1 leftover turkey carcass
18 cups(4.5 L) cold water
6 celery ribs, halved, with leaves
1 medium onion, cut in half
1 medium carrot, cut in half
2 garlic cloves
Homemade Turkey Soup
2 bay leaves
12 whole peppercorns
2 cups(500 ml) water
1 cup(250 ml) brown long grain rice
1 cup(250 ml) onion, chopped
1 cup (250 ml) celery, chopped
1 cup(250 ml) fresh or frozen green beans
1 cup(250 ml) diced peeled potato
1 Tbsp (15mls) parsley flakes
2 tsp(10 ml) salt
1/2 tsp(2 ml) pepper
1/2 tsp (2 ml) sage
2 cups(500 ml) chopped cooked turkey
Break up the turkey carcass to fit in a large pot. Add the first amount of water and bring to a boil. Boil, uncovered for 5 minutes without stirring and then skim and discard the foam from the side of the pot.
Add the next 6 ingredients and stir, reducing the heat to medium low. Simmer, partially covered for 3 hours. Stir occasionally, until the turkey falls off the bones. Remove from heat, and discard the larger bones. Strain the stock through a sieve into a separate large pot and throw out the solids. Makes about 11 cups(2.75 L)of stock.
Add the next 12 ingredients to the stock in the pot and bring to a boil. Reduce the heat to medium-low and simmer partially covered, for 40 minutes. Stir occasionally until rice and vegetables are tender.
I make adjustments as I need to. For example, if I have green onions in the fridge that I need to use up, I’ll add them. If I don’t have a white onion, but I have a red one, I’ll use that. If I don’t have rice, I’ll add pasta instead and reduce the final cooking time from 40 minutes to 15 minutes. If I don’t have green beans, I’ll use whatever vegetable I have on hand. This soup freezes well.
Homemade Turkey Soup
The Beauty of a Weekly Meal Planner
Are you new to Meal Planning? Or looking for a good plan to try? You may be asking yourself, “Why should I meal plan?” Well, the beauty of a weekly meal planner for me are its benefits that make my life a whole lot easier.
You May Also Like:
You May also Like to Celebrate All Things Fall:
If you find my posts at all helpful, I do appreciate you taking the time to share my posts or follow my account. I hope you found this post on Homemade Turkey Soup inspiring.
Thanks so much for stopping by!