After Thanksgiving Turkey Vegetable Soup

A delicious soup made from the leftover turkey.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Soups
Cuisine Leftovers
Servings 4 Servings


Turkey Stock

  • 1 Carcass Cooked Turkey Picked Clean
  • 1 Large yellow Onion Washed, unpeeled and quartered
  • 1 Large Carrot Scrubbed and coarsely chopped
  • 2 Stalks Celery Scrubbed and coarsely chopped
  • 3 cloves Garlic Smashed and unpeeled
  • 1 Bay Leaf
  • 10 Whole Black Peppercorns


  • 1 Tablespoon extra virgin olive oil
  • 1 Large Onion Chopped
  • 2 Ribs Celery Chopped
  • 2 Large Carrots Chopped
  • 2 Cloves Garlic Minced
  • 1 Teaspoon Fresh Thyme
  • 2 Cups Leftover Turkey meat Shredded or Chopped
  • 1/2 to 1 Teaspoon Salt or to taste
  • 1/8 Teaspoon Ground Black Pepper to Taste


  • Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot. Cover with cold water, set over medium-high heat and bring to boil, then immediately turn heat to simmer and slowly simmer for 1 hour. Remove pot and pour the liquid through a fine mesh strainer into a large bowl or pot. This should yield about 10 cups of broth. Dry the inside of the stockpot a little with a paper towel. To the stockpot add the oil and place over medium heat. Add the chopped onion, celery, and carrots and cook until starting to get soft, about 5 to 10 minutes. Add the minced garlic and thyme, stirring to combine for just 1 minute. Pour in the reserved stock and bring to a gentle simmer; simmering until vegetables are just soft, about 10 to 30 minutes. Add the leftover turkey meat, salt, and pepper, tasting to adjust seasoning. Simmer just until turkey is heated through. Enjoy!