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Turkey Soup

  • Author: Meagan


This recipe is one that Mom has used for years and it’s straight out of the Best of Bridge – the only advice I have is to cook the pasta separately and add it at the end (or add more barley and leave the pasta out completely).  A long-time family favorite!  Enjoy!



The Day Before

I (or 2) roasted turkey carcass(es), broken up, and any other leftover bones – if you’ve smoked your turkey, it will take this soup to a whole new level!

18 c. water AND 4 t. salt

The Day Of

3 to 4 EACH carrots AND celery stalks, diced

1 onion, diced

1, 28 oz/796 mL can of diced tomatoes

1/2 c. + pot barley

1/4 c. chopped fresh parsley

~3 c. chopped turkey

1 c. bite-sized pasta (I prefer brown rice pasta if I’m using it)


Put all of the bones, water and salt into a large stockpot and simmer for 4 to 5 hours.  – if you’re using extra bones, simply add more water and salt.  When it was getting close to the end of the simmering time, gradually remove bones to a large baking sheet so that they can cool before stripping them of meat. And take the time to strip the meat!  There will be way more than you’d expect!  Strain and discard the bones, then put the broth in the fridge overnight to settle the fat – it will peel off easily – and the broth will be jelly-like.

Add everything but the pasta to the broth and simmer for about 2 hours, adjusting the seasonings as necessary (some bouillon may be required, but this is rare).  At this point I usually package some up for the freezer, but if you’re serving it straight away, cook as much pasta as you’d like separately and then add it in at the end.

  • Category: Turkey, Soup, Freezes Well


From Meagan's Kitchen

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