Homemade Turkey Soup

  • 50 mins
  • 13 ingredients


  • Turkey Cutlets 4
  • Olive Oil 1 Tbsp.
  • Carrots, chopped 4
  • Celery, chopped 4 stalks
  • Onion, chopped 1/2 medium
  • Garlic, minced 3 small cloves
  • Sage, dry 1 tsp.
  • Oregano, dry 1 tsp.
  • Thyme, fresh 4 sprigs
  • Salt and Pepper To taste
  • Homemade Turkey Stock 2 Quarts
  • Whole Wheat or Regular Egg Noodles Optional
  • Dill, fresh Optional Garnish

On Thanksgiving night I decided to try something that I had heard about earlier in the week–making turkey stock in the slow cooker while you sleep. Here’s how I did it…I put the turkey carcass, along with roughly chopped carrots, celery, onions, bunch of fresh parsley, peppercorns, salt and a bay leaf in my slow cooker, added water to cover and simmered that on low for about 8 hours. You can imagine the smell we woke up to the next morning! Heavenly! I turned off the slow cooker as soon as I woke up and let it cool so I could strain out the solids. Once slightly cooled, I removed the carcass and as many of the solids as I could. Then, I strained it through a fine mesh sieve, into a large bowl with a top. I placed it in the fridge to chill. After a few hours, I skimmed off the fat that had risen to the top. I then transferred the stock to two-1 quart containers, brought them to room temperature and placed them in the freezer for future use.

I defrosted the frozen stock to make this soup. I used store bought turkey cutlets in this recipe because I made it so far from Thanksgiving that I had no left over turkey meat. Feel free to use that if you have some.

1. Defrost homemade, frozen turkey stock if using. Otherwise use store bought turkey stock.

2. Chop carrots, celery, onion, and mince garlic. Set aside.

3. Heat a large Dutch Oven over medium heat. Spray lightly with olive oil cooking spray. Season turkey cutlets with salt and pepper and add to pan. Cook cutlets until just cooked-do not brown. Once cooked, remove from pan, shred and set aside.

4. In the same pot, heat the olive oil over medium heat. Add carrots, celery and onions to pot, season with salt and pepper, cover and cook vegetables until softened, about 10 minutes stirring occasionally. Once cooked, add garlic and cook for 1 more minute. Add dry herbs, more salt and pepper and fresh thyme to the pan, stir and cook for 1 more minute.

5. Add the stock to the pot and bring to a simmer. Simmer for about 10 minutes until vegetables are fully cooked. Add shredded turkey. Taste and adjust for seasoning. To serve, add egg noodles if using and garnish with fresh dill if desired. Enjoy!

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