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Turkey Vegetable Soup

Get another great meal from that turkey!

The advantage of having a leftover cooked turkey is you can make your own bone broth. Bone broth is popular for minerals and collagen which can help with digestive and bone health. When paired in a soup with lots of vegetables and their vitamins, it’s a win. Unused stock can be frozen.

Turkey Bone Broth
Preparation time: 2-10 hours

Carcass from cooked turkey
2 medium carrots, chunked
2 stalks of celery, chunked
1 medium onion, chunked
2 tsp. minced fresh basil
2 cloves garlic, whole
¼ tsp. poultry seasoning
1 bay leaf
Approximately 4 quarts of water
2 Tbsp vinegar

Directions for Turkey Bone Broth

Remove the tail, and any skin, and discard. Pick meat off turkey, and reserve. Break up the bones to fit into a large stockpot. Add the celery, onion, basil, garlic, and poultry seasoning. Add the water with vinegar which should be at least 2 inches above the bones. Bring to boil, let simmer on low heat for at least 1 ½ hours, ideally overnight (8+ hrs) for greater flavor. Strain and let sit to cool, skim the fat at the top. If not using immediately, cool completely in the refrigerator so the fat congeals and can be more easily removed.

Turkey Vegetable Soup, serves 10
Preparation time: 1 hour

1 tsp.olive oil
1 medium onion, chopped
4 carrots, peeled and chopped to desired size
4 stalks of celery, chopped
3 cloves garlic, minced
1 chayote, chopped
8 cups turkey bone broth
2 sea salt, or more to taste
½ pepper
¼ tsp. dried sage leaves
3 cups cooked turkey meat, chopped
½ cup chopped fresh parsley leaves

Directions for Soup

Heat soup pot, add olive oil and the chopped onions, carrots, and celery, sautéing until the onions are translucent. Add the chopped chayote and garlic, and stir to blend flavors. Add the turkey bone broth, spices, and meat, and simmer 20-25 minutes, until vegetables are tender. When the soup is ready, stir in fresh chopped parsley and serve.


And now we thank you, our God, and praise your glorious name. 1 Chronicles 29:13


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