Turkeybone Soup

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Serves: 6-8
Prep Time:
Cook Time:


1 1/2 tsp salt
1/4 tsp poultry seasoning or sage
bones and trimmings from 1 turkey or 2 chickens
3 tsp (or cubes) of chicken bouillon
1 bay leaf
1 1/2 qt water
1/2 bag of noodles
3 medium carrots sliced
2 stalks of celery sliced
1 large onion chopped or sliced
1-2 tsp dried parsley or 2 tbs chopped fresh parsley
1-2 Tbsp evoo

The Cook

Joey Wolf Recipe
Lightly Salted
Oquawka, IL (pop. 1,371)
Member Since Aug 2011
Joey's notes for this recipe:
I make this soup after every holiday, we serve a turkey at. When my husband and I were dating, our first Thanksgiving at my brother's home, as we were clearing up the dishes and getting ready to head home, someone handed Ron a bag full of turkey bones and trimmings....he brought them to the car, wondering WHY were we taking home the garbage???? I smiled sweetly and said that's lunch tomorrow. Poor man! You should have seen his face, apparently the former wife only served soup out of a can. lol
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In a large sauce pan, combine first 6 ingredients.
Simmer covered, 1 1/2 hours (you can also do this step in a crockpot over night or all day on low) if I do it in the crockpot I quarter an onion and add a couple of chunky pieces of celery and 4-5 peppercorns
Remove bones, cut off meat and return meat to broth.Discard the bones, and onion & celery (if done in the crockpot)
In a skillet with 1-2 T of EVOO add the sliced onion, carrots and celery, saute 3-5 min until tender crisp (this step can be skipped, but it REALLY improves the flavor of the veggies)
Add the veggies and noodles to the broth, simmer covered 30 minutes; until the noodles and veggies are tender. Add dried parsley last 10 minutes.
If using fresh parsley use as a garnish and serve.

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1 comment

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user Melissa Anderson catgirl1954 - Dec 7, 2013
I will try this look good. Thanks

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