Turkey Neck Soup Recipe

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Turkey Neck Soup

Heidi Hoerman


Turkey necks are often very inexpensive and make an excellent, tasty broth for soup.

This recipe adds leeks, mushrooms, wild rice, and brown rice to the turkey stock for a hearty thick soup.

pinch tips: How to Slice & Mince Vegetables Like a Pro

6 to 8
1 Hr
6 Hr


2 lb
turkey necks
2 medium
onions, peeled and quartered
2 medium
carrots, scrubbed and cut into 1 inch pieces
2 large
stalks celery, cut into 1 inch pieces
2 tsp
pepper corns
2 to 4
bay leaves, lightly crushed
2 tsp
water to cover all ingredients
2 Tbsp
olive oil
3 clove
garlic, thinly sliced or shaved
1 large
leek, sliced and well washed
12 large
2/3 c
brown rice
1/3 c
wild rice
salt and pepper

Directions Step-By-Step

In a large soup pot, put turkey necks, onions, carrots, celery, pepper corns, bay leaves, and salt. Pour water into the pot until all ingredients are covered.
Bring the mixture to a boil and then either simmer on stop of the stove or put a 350 degree oven. Simmer for 3 to 4 hours or until the broth is well flavored.
Remove the turkey necks from the broth. When they are cool enough to handle, remove the meat from the bones and set aside. Discard the bones and any fatty or tough bits.
Pour the broth through a strainer and set aside. Discard the onions, celery, carrots, peppercorns, and bay leaf.
In the now empty soup pot, heat olive oil and saute the shaved garlic leeks and mushroom until wilted.
Add the rice, turkey meat and broth to the leeks and mushrooms. Bring to a simmer and continue to cook on top of the stove or place in a 350 degree oven for 1 1/2 hours or until the rice is fully cooked.
Adjust the taste with salt and pepper.

About this Recipe