Turkey Soup

Turkey Soup

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Valorie Rowland


This is a hearty, rich, creamy soup that warms your tummy on a cold winter day.


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15 Min
2 Hr
Stove Top


  • 1
    turkey carcass from a 10-12 lb turkey
  • 3
    celery stalks sliced
  • 1 medium
    onion, chopped
  • 3
    carrots sliced
  • 3 qt
    chicken broth
  • 2 Tbsp
    chicken soup base
  • 2
    bay leaves
  • 1 can(s)
    cream of celery soup
  • 1 1/2 Tbsp
    poultry seasoning
  • 1 tsp
    dried sage
  • 8 oz
    egg noodles
  • 16 oz
    frozen green peas
  • ·
    salt and pepper to taste

How to Make Turkey Soup


  1. Place the turkey carcass in a large, deep pot, and add the celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth.
  2. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam.
  3. Remove the carcass and any bones. Pick meat off and return to the pot, discarding bones and skin. If there is not enough meat on carcass add 1 lb. chicken breast tenders cut into bite size pieces to the pot. Season to taste with salt and pepper. Add the cream of celery soup stirring well until creamy.Stir in the noodles and peas. Return to a boil and simmer until noodles are done, about 10 minutes more.

Printable Recipe Card

About Turkey Soup

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: American

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