Turkey Soup

I normally make this about a week after Christmas, when all the fuss has died down. The kids love it, usually turning up on a Saturday lunchtime and whoof down the lot!!

Serve with warm crusty rolls.

Serves 6
Prep Time 15 min
Cooking Time 45 min

  • 5 pints/2.8 litres of cold water
  • Turkey carcass
  • Carrots chopped
  • Onions roughly chopped
  • Swede chopped into small cubes
  • Celery roughly chopped
  • 2 large potatoes quartered
  • Vinegar


  • Break the carcass up into large pieces
  • Place in saucepan with the water
  • Bring to boil and simmer for 1 hour
  • Meanwhile place the vegetables into separate pan and cover with cold water
  • Bring to boil and simmer until cooked, approx 30 minutes
  • Strain off the bones, reserving the liquid
  • Pick off any usable meat, cut and dice and keep to one side
  • Discard the rest of the bones
  • When the vegetables are cooked allow to cool
  • Then combine the vegetables with the bones
  • Blend the mixture until smooth and return to the saucepan
  • Bring the soup back to simmer and add saved meat
  • Season heavily to taste


  • Use a large chicken carcass instead of turkey

Cooks Tip

  • Using Knorr stock cubes gives a creamier flavour
  • At the seasoning stage you can add 2 tbsp vinegar and any other preferred seasoning
  • This soup does need a lot of seasoning
  • Suitable for freezing


  • Chopped parsley


  • 2 Large saucepans

Shopping List

  • Turkey carcass
  • Carrots
  • Onions
  • Swede
  • Celery
  • Potatoes
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