Delia Smith Turkey Soup Recipe

This warm and comforting turkey soup is the best way to use up leftover turkey. Made with a rich homemade stock, tender turkey pieces, and fresh vegetables, it’s packed with flavor. You can add noodles or rice to make it even heartier!

Ingredients Needed:

For the stock:

• 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
• Cold water
• 1 medium to large yellow onion, quartered or cut into thick wedges
• 1 to 2 carrots, roughly chopped (can include tops)
• 1 celery rib and some celery tops (roughly chopped)
• Several sprigs of fresh parsley
• 1 to 2 sprigs fresh thyme, or 1 teaspoon dried thyme
• 1 bay leaf
• 5 to 10 peppercorns
• Kosher salt
• Freshly ground black pepper

For the soup:

• 1 to 2 tablespoons butter or turkey fat
• 1 to 1 1/2 cups chopped carrots
• 1 to 1 1/2 cups chopped onion
• 1 to 1 1/2 cups chopped celery
• 2 cloves garlic, minced
• 3 to 4 quarts of the turkey stock you just made
• A few sprigs of fresh parsley leaves chopped (2 to 4 tablespoons)
• 2 teaspoons poultry seasoning (more to taste), or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
• Kosher salt and freshly ground black pepper to taste
• 4 to 8 ounces egg noodles or 1/2 to 1 cup dry rice (optional)
• 2 to 4 cups leftover chopped or shredded cooked turkey meat (don’t use any of the meat from making the stock)

How To Make Turkey Soup Recipe?

1. Make the turkey stock: Remove any leftover turkey meat from the carcass and set it aside. Place the turkey carcass, bones, skin, and any drippings into a large pot. Add the onion, carrots, celery, parsley, thyme, bay leaf, and peppercorns. Pour in enough cold water to cover everything by about 1 inch.
2. Simmer and skim: Bring the pot to a boil, then lower the heat to a gentle simmer. Skim off any foam that rises to the top. Add salt and pepper. Let it simmer uncovered for at least 4 hours, occasionally skimming the foam.
3. Strain the stock: Remove the bones and vegetables, then strain the liquid through a fine sieve. If you want a stronger stock, let it cook longer to reduce and concentrate the flavor.
4. Sauté the vegetables: In a large pot, heat butter or turkey fat over medium-high heat. Add the carrots, onions, and celery. Cook for about 10 minutes until softened.
5. Add garlic and stock: Stir in the garlic and cook for 1 minute. Pour in the turkey stock, then add parsley, poultry seasoning, salt, and pepper. Let it simmer until the vegetables are tender.
6. Add noodles or rice: If using noodles, add them and cook until soft, about 4 minutes. If using rice, let it cook for 15 minutes.
7. Stir in turkey: Shred or chop the reserved turkey meat and add it to the soup. Let it warm for 1 minute. Taste and adjust the seasoning if needed.

Recipe Tips:

• Roast the Turkey Bones for More Flavor: Before making the stock, roast the turkey bones in the oven at 200°C for 20 minutes. This brings out a richer, deeper flavor in your soup.
• Simmer the Stock for the Best Taste: Keep the heat low and let the stock simmer for at least 4 hours. This allows all the flavors to blend perfectly. Don’t rush this step!
• Skim Off Foam for a Clearer Broth: As the stock cooks, the foam will rise to the top. Use a spoon to remove it regularly. This makes the broth cleaner and tastier.
• Don’t Overcook the Noodles or Rice: If using noodles, add them at the end and cook for only 4 minutes. If using rice, check it after 15 minutes. Overcooking makes them too soft and mushy.
• Season at the End to Avoid Too Much Salt: The stock reduces as it simmers, which can make it saltier. Always taste and season at the end so you don’t add too much salt too soon.

How To Store & Reheat Leftovers?

• Refrigerate: Let the turkey soup cool down before storing it. Pour it into a sealed container and keep it in the fridge for up to 4 days.
• Freeze: Once the soup is cool, put it in a freezer-safe container, leaving some space at the top. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and warm it over low heat, stirring occasionally. If the soup is too thick, add a splash of broth or water. Heat until steaming hot, about 5-7 minutes.

Nutrition Facts:

• Calories: 200 kcal
• Total Fat: 8 g
• Saturated Fat: 2.8 g
• Cholesterol: 17 mg
• Sodium: 80 mg
• Potassium: 30 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 8 g
• Sugars: 8 g
• Protein: 20 g

Delia Smith Turkey Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

200

kcal

This warm and comforting turkey soup is the best way to use up leftover turkey. Made with a rich homemade stock, tender turkey pieces, and fresh vegetables, it’s packed with flavor. You can add noodles or rice to make it even heartier!

Ingredients

• For the stock:

• 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them

• Cold water

• 1 medium to large yellow onion, quartered or cut into thick wedges

• 1 to 2 carrots, roughly chopped (can include tops)

• 1 celery rib and some celery tops (roughly chopped)

• Several sprigs of fresh parsley

• 1 to 2 sprigs fresh thyme, or 1 teaspoon dried thyme

• 1 bay leaf

• 5 to 10 peppercorns

• Kosher salt

• Freshly ground black pepper

• For the soup:

• 1 to 2 tablespoons butter or turkey fat

• 1 to 1 1/2 cups chopped carrots

• 1 to 1 1/2 cups chopped onion

• 1 to 1 1/2 cups chopped celery

• 2 cloves garlic, minced

• 3 to 4 quarts of the turkey stock you just made

• A few sprigs of fresh parsley leaves chopped (2 to 4 tablespoons)

• 2 teaspoons poultry seasoning (more to taste), or a combination of ground sage, thyme, marjoram, and/or a bouillon cube

• Kosher salt and freshly ground black pepper to taste

• 4 to 8 ounces egg noodles or 1/2 to 1 cup dry rice (optional)

• 2 to 4 cups leftover chopped or shredded cooked turkey meat (don’t use any of the meat from making the stock)

Directions

• Make the turkey stock: Remove any leftover turkey meat from the carcass and set it aside. Place the turkey carcass, bones, skin, and any drippings into a large pot. Add the onion, carrots, celery, parsley, thyme, bay leaf, and peppercorns. Pour in enough cold water to cover everything by about 1 inch.
• Simmer and skim: Bring the pot to a boil, then lower the heat to a gentle simmer. Skim off any foam that rises to the top. Add salt and pepper. Let it simmer uncovered for at least 4 hours, occasionally skimming the foam.
• Strain the stock: Remove the bones and vegetables, then strain the liquid through a fine sieve. If you want a stronger stock, let it cook longer to reduce and concentrate the flavor.
• Sauté the vegetables: In a large pot, heat butter or turkey fat over medium-high heat. Add the carrots, onions, and celery. Cook for about 10 minutes until softened.
• Add garlic and stock: Stir in the garlic and cook for 1 minute. Pour in the turkey stock, then add parsley, poultry seasoning, salt, and pepper. Let it simmer until the vegetables are tender.
• Add noodles or rice: If using noodles, add them and cook until soft, about 4 minutes. If using rice, let it cook for 15 minutes.
• Stir in turkey: Shred or chop the reserved turkey meat and add it to the soup. Let it warm for 1 minute. Taste and adjust the seasoning if needed.

Notes

• Roast the Turkey Bones for More Flavor: Before making the stock, roast the turkey bones in the oven at 200°C for 20 minutes. This brings out a richer, deeper flavor in your soup.
• Simmer the Stock for the Best Taste: Keep the heat low and let the stock simmer for at least 4 hours. This allows all the flavors to blend perfectly. Don’t rush this step!
• Skim Off Foam for a Clearer Broth: As the stock cooks, the foam will rise to the top. Use a spoon to remove it regularly. This makes the broth cleaner and tastier.
• Don’t Overcook the Noodles or Rice: If using noodles, add them at the end and cook for only 4 minutes. If using rice, check it after 15 minutes. Overcooking makes them too soft and mushy.
• Season at the End to Avoid Too Much Salt: The stock reduces as it simmers, which can make it saltier. Always taste and season at the end so you don’t add too much salt too soon.