Turkey Soup Recipes
Great turkey soup recipes start with a really great homemade turkey stock made from the turkey carcass leftover from your turkey feast.
Making turkey soup is one way to preserve the memory of Thanksgiving which you can enjoy in the following days or store in your freezer.
And you can also make "canned" turkey soup, that stores in your pantry.
When you make your own homemade turkey soup, you control everything from the type of water used, to the type of vegetables used, to the sodium level.
Also, the carb content of your turkey soup recipes.
Turkey Soup Recipes
- Homemade Turkey Stock
You Will Need:
- 5.5 to 6 Quart Lead-Free Slow Cooker
- Or Large Stock Pot
- 2 Layers of Cheesecloth
- 12 to 15 lb. Roasted Turkey Carcass (2.5 lbs of bones)
- 9 cups of Filtered or Spring Water
- 1 Sm. to Med. Organic Yellow Onion (quartered)
- 2 Med. Organic Carrots (cut into chunks)
- 2 Lg. Organic Celery Stalks w/Leaves (cut into chunks)
Stove Top Instructions:
- Put turkey carcass into a large stock pot along with water to cover by an inch or two.
- Add the onion, carrots, and celery with tops.
- Also add herbs like thyme and a bay leaf - if you desire.
- Bring up to a boil and immediately reduce heat to bring the stock to a bare simmer.
- Simmer for a minimum of 4 hours or longer if you desire a more concentrated stock.
off any foam looking crud that floats to surface
of stock while simmering.
- When done, cool and strain the stock.
Slow Cooker or Crock Pot Instructions:
- Add the turkey carcass and water to your slow cooker.
- You can break up the bones of the carcass a bit, so they fit into your crock pot.
- Set the crock pot to low and cover - let it go for 6 hours.
- In 6 hours, add the onion, carrots, and celery to the crock pot - continue cooking on low for 2 more hours.
- At the end of 8 hours, remove large pieces with tongs and discard.
- With a sieve placed over a large heat-proof bowl, strain thru 2 layers of cheesecloth.
- Allow stock to come to room temperature.
- Refrigerate overnight and skim off any unwanted fat or any gunk that floats up to the top.
- Keep in the refrigerator and use within a couple of days or portion out in individual containers to freeze for future turkey soup recipes.
You can make really quick and comforting turkey soup recipes!
Just saute some vegetables, add in some turkey stock, and simmer for a few minutes before adding in some leftover turkey meat.
Turkey Soup Recipes
- Tom Kha Gai Turkey Soup
- 6 cups of Homemade Turkey Stock
- 2 Stalks of Fresh Lemongrass (bruised & sliced)
- 3 inch Piece of Organic Ginger (sliced thin)
- A Few Kefir Lime Leaves or Sm. Lemon Leaves (sliced)
- 2 Tbsp. of Organic Cilantro Stems
- 1/2 tsp. Organic Chili Flakes or to Taste
- 1 cup of Organic Little or Favorite Mushrooms
- 1 lb. of Leftover Turkey Meat (cubed)
- 2 tsp. of Organic Palm Sugar
- 2 Tbsp. of Organic Gluten Free Fish Sauce
- 1 (13 oz) Can of Organic Coconut Milk
- 1/4 cup of Organic Green Onions
- 2 Tbsp. Chopped Organic Cilantro or Basil Leaves
- 1/4 cup Freshly Squeezed Organic Lime Juice
- Put the stock into a cooking pot on medium-high heat and bring up to a simmer.
- Add lemongrass, ginger, lime or lemon leaves, cilantro stems, and chili flakes into the pot - stir.
- When everything comes up to a simmer, lower heat to medium-low and simmer for 20 to 30 minutes.
- After 20 to 30 minutes, remove flavoring ingredients from the pot using a skimmer.
- Add in mushrooms, turkey meat, sugar, and fish sauce to the pot.
- Stir and simmer for another 15 minutes.
- After 15 minutes has passed, add in the coconut milk, green onion, chopped herbs, and fresh lime juice.
- Give soup a good stir while bringing up to temperature and stir in a few drops of chili oil into the soup.
- Adjust taste of soup and serve in bowls.
- Garnish with lime wedges, cilantro leaves, and a drizzle of chili oil.
Garnish: Cilantro Leaves, Lime Wedges, & Chili Oil
Turkey Soup Recipes
- Canned Low Carb Turkey Soup
What You Need:
- 12 (500 ml or 1 pint) Clean or Sterilized Mason Jars, Rings, and Fresh Lids
- A Pressure Canner is Required
- A Wide Funnel
- Chopstick to Remove Air Bubbles
- 1 Head of Organic Raw Celery (sliced)
- 3 Medium-sized Organic Raw Turnips (cubed)
- 5 lbs. of Organic Raw Carrots (sliced)
- 4 to 5 lbs. of Organic Cooked Turkey Meat (small pieces)
- Hot Turkey Stock (enough to fill all jars)
- Fill jars by packing the celery, turnips, carrots, and turkey (about 3/4 to 1 cup of each ingredient) into jars.
- Then ladle in the hot turkey stock to fill the jars (leaving about 3/4 to 1 inch of space on top of jar).
- Poke down ingredients with a chopstick to make sure there are no air bubbles and then wipe off the rim of jar.
- Screw on lids (finger tight).
- Gently place jars into the appropriate level of water in the Pressure Canner. Which will be set to 10 lbs. for ninety minutes (can do in batches).
- When canner is full, secure the lid and turn the heat up.
- When canner is up to pressure, lower and adjust the heat.
- Follow instructions for keeping your particular canner at a regulated pressure (and adjust for your altitude).
- Stand by and check the pressure of your canner frequently for the entire cooking time.
- When time is up, turn off heat and let the pressure drop until its safe to remove lid.
- Carefully remove lid from canner and then remove the jars.
- Wipe jars and let sit on a towel for about 24 hours - then check to see that the seal is on tight.
- Will keep for about 1 year in a cool pantry.
If you have a lot of questions about canning (like me), you may want to watch this long and informative video on canning.
That way, you won't give yourself or your family botulism.
I love the idea of making your very own homemade "canned" turkey soup recipes.
And these soups are stored in glass jars that come without all of those additives and sodium that are in store-bought soups.
You can also create a variety of turkey soup recipes by using your imagination.
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