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Learn how to make turkey soup with this delicious turkey broth soup recipe. Got leftover turkey soup? Follow our tips to freeze it for later so you can enjoy homemade turkey soup whenever you want!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For turkey bone broth, break up the turkey frame, making sure to break many of the bones. In a 6-quart slow cooker combine the turkey bones, and the next nine ingredients (through peppercorns). Add 10 cups cold water to cover ingredients. Cover and cook on low 12 hours. Use tongs and/or a slotted spoon to remove large pieces of solids from broth; discard. Carefully strain broth through a large colander into a large bowl; discard solids. Skim fat from broth (or chill at least 6 hours; lift off fat with a spoon).*

  • For soup, in a 4- to 6-quart Dutch oven combine 8 cups of the broth and the next seven ingredients (through thyme). Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until vegetables are tender. Add noodles and turkey. Return to boiling. Cook 5 to 7 minutes or until noodles are tender, stirring occasionally.

*To Freeze

To freeze broth, ladle cool broth into freezer containers (leave a 1-inch headspace) or resealable plastic freezer bags. Cover or seal. Lay bags flat to freezer. Freeze up to 6 months. Thaw in the refrigerator.

Nutrition Facts

244 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 80 mg cholesterol; 643 mg sodium. 501 mg potassium; 27 g carbohydrates; 4 g fiber; 7 g sugar; 26 g protein; 0 g trans fatty acid; 6020 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 75 mcg folate; 1 mcg vitamin b12; 72 mg calcium; 3 mg iron;


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