If there’s one dish that brings warmth and comfort to your bones after a big holiday feast, it’s a hearty bowl of classic turkey noodle soup made from carcass stock. This isn’t just any soup—it’s the kind your grandmother might’ve made the day after Thanksgiving, using every last bit of that roasted bird to create something soul-soothing and delicious. The best part? You’re turning scraps into something magical. The carcass, which might otherwise be tossed, is the hero here, giving this soup an unbelievably rich and deep flavor. Whether you're craving leftover turkey soup after the holidays or looking for a nourishing weeknight meal, this recipe delivers a savory payoff.
This is the ultimate turkey soup from carcass recipe that transforms bones, bits, and love into a bowl of something that tastes like home. And if you’re wondering how to make soup from a turkey carcass, you’re about to get the full breakdown.
Turkey Noodle Soup Made from Carcass Stock
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main Course, Soup
Cuisine American
Servings 6 generous bowls
Large stock pot or Dutch oven Essential for simmering the turkey carcass to extract deep flavor. If you’re using a turkey carcass soup crockpot method, a large slow cooker (6+ quart) works beautifully too.
Fine mesh strainer To strain out bones and vegetable bits from the stock.
Cutting board and sharp knife For prepping vegetables and separating meat from the carcass.
Large spoon or ladle For skimming fat and serving soup.
Mixing bowls To hold shredded meat and strained broth.
Soup pot Once the stock is ready, you’ll need a separate pot to make the actual soup if you're using a different pot for stock.
For the Stock (Made from Turkey Carcass)
- 1 leftover turkey carcass with a bit of meat still attached
- 12 cups cold water
- 1 large onion quartered
- 3 celery stalks cut into large chunks
- 2 large carrots cut into chunks
- 4 garlic cloves smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 sprig of fresh thyme or 1 tsp dried thyme
- Salt to taste
For the Soup
- 2 tbsp olive oil or unsalted butter
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 2 garlic cloves minced
- 2 cups shredded leftover turkey meat white or dark meat
- 8 oz wide egg noodles or substitute with rotini or orzo
- Salt and freshly cracked black pepper to taste
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano or Italian seasoning
Optional: splash of lemon juice or dash of hot sauce for brightness
Make the Turkey Stock from the Carcass
Start by placing your turkey carcass into a large stockpot or slow cooker. Break it down slightly if it doesn’t fit whole. Add cold water, onion, carrots, celery, garlic, bay leaves, thyme, peppercorns, and a pinch of salt. If you’re going the turkey carcass soup crockpot route, set it on low for 8-10 hours or high for 4-5.
On the stovetop, bring the mixture to a gentle boil, then reduce to a simmer. Let it go uncovered for at least 2 to 3 hours. This is the magic of making turkey stock—slow cooking extracts all the collagen and flavor from the bones, turning your pot into liquid gold.
Strain the Stock
Once the simmering is done, strain the broth through a fine mesh sieve into a large bowl. Discard all solids. Let it cool slightly, then skim off any fat that rises to the top—or use a fat separator if you have one.
At this stage, you’ve essentially made turkey stock from carcass bone broth, which is the nourishing base of your soup.
Shred the Turkey Meat
From the solids you strained, pick off any usable meat still clinging to the bones and set it aside. You can also add leftover turkey meat from your fridge—whether it’s roasted, smoked, or even fried. This is a great use of leftover smoked turkey if you’re aiming for a smoky twist—hello, smoked turkey soup.
Make the Soup
In a clean soup pot, heat the olive oil or butter over medium heat. Sauté the diced onions, carrots, and celery until softened—about 5 to 7 minutes. Add the garlic and cook for another minute until fragrant.
Pour in your freshly made turkey stock. Bring to a boil, then reduce to a simmer. Add the shredded turkey and let everything mingle for about 10 minutes.
Add the egg noodles and cook until tender—about 8 minutes. Season with salt, pepper, parsley, and oregano. A splash of lemon juice adds brightness, or a dash of hot sauce can bring subtle heat.
That’s it—you’ve got yourself a soul-hugging bowl of turkey noodle soup homemade with layers of flavor.
Pairings
Turkey noodle soup is the star of the show, but you can round out the meal with a few cozy companions:
- Rustic bread or buttermilk biscuits – Perfect for soaking up broth.
- Side salad – A simple green salad with vinaigrette adds crunch and freshness.
- Grilled cheese sandwich – Especially good for lunch pairings with this soup.
- Roasted Brussels sprouts or green beans – A nice contrast to the soup’s soft textures.
- Chardonnay or Pinot Noir – For a refined dinner pairing, these wines complement the herbaceous broth.
If you’re serving it as part of a post-holiday recovery plan, a glass of warm cider or even kombucha pairs beautifully too.
FAQs
1. What type of turkey meat is best for soup—white or dark?
Both work well! Dark meat like thighs and drumsticks offers more richness and flavor, while white meat is leaner. For the best turkey soup, a mix of both adds great balance.
2. Can I make this soup in a slow cooker?
Absolutely. To make a turkey carcass soup crockpot style, add the strained stock, veggies, and turkey meat to your slow cooker, then cook on low for 3–4 hours. Add noodles in the last 30 minutes so they don’t get mushy.
3. Can I freeze turkey noodle soup?
Yes! Just leave out the noodles when freezing—add them fresh when reheating to avoid sogginess. The soup base freezes well for up to 3 months.
4. What if I don’t have turkey? Can I use chicken?
Of course! This method works perfectly for a chicken carcass soup too. Use leftover rotisserie chicken and its bones for a similar depth of flavor.
5. How can I make it creamy?
For a cream of turkey soup recipe twist, add ½ cup of heavy cream or a splash of milk at the end of cooking. You can also blend some of the cooked vegetables with broth for a creamy texture without added dairy.
