“Weekly Recipe: Turkey Soup”

I wanted to share a Turkey Soup Recipe post Thanksgiving and this one comes the closest to what I put together after I cook a chicken or turkey.  I do a few things differently.  I like to put the carcass in the crockpot overnight on low with leftover veggies and veggie scraps ( celery leaves, onions etc.).  I also like to put a box of low sodium chicken broth in place of some of the water to give a little more flavour.  The next morning I strain through a cheesecloth and save any turkey meat to put back in the broth with the veggies and seasoning then that simmers for a few hours.  It is a long process but it is the time that deepens the flavour and it is worth it.  It is great for the heart, soul and bones 🙂

Turkey Soup

Turkey Soup


Servings: 12

  • 1 turkey carcass
  • 4 quarts water
  • 6 small potatoes, diced
  • 4 large carrots, diced
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 1 ½ cups shredded cabbage
  • 1 (28 ounce) can whole peeled tomatoes, chopped
  • ½ cup uncooked barley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon paprika
  • ½ teaspoon poultry seasoning
  • 1 pinch dried thyme


  1. Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
  2. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Nutritional Information per serving: Calories: 145, Carbs, 28g, Fat: 1g, Protein: 6g, Sodium: 65mg, Sugar: 5g.

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Lorrie Mickelson Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, M.A., B.A/BPHE