This is a rich and savory soup that’s perfect for the weekend after Thanksgiving. It makes use of leftover turkey and vegetables but provides a rich hearty soup that everyone will love. We achieve this by creating rich stock from the turkey carcass and then pairing it with a rue made out of turkey fat and flour. The create a rich silky base for this soup.

Makes 2-3 quarts                    45 minutes hands-on time                 3 hours total

The Guy Cooks Ingredients for Turkey Soup
Recipe Ingredient List

Soup Stock

  • Leftover turkey carcass from Thanksgiving
  • 5 quarts water
  • 2 cups of turkey stock or chicken broth
  • 1 medium onion
  • 2 carrots rough chopped
  • 2 stocks of celery rough chopped
  • 1 bay leaf
  • 5 fresh parsley stems with leaves

Turkey Soup

  • The above stock yielding approximately 2 1/2 quarts
  • 1/4 cup turkey fat (or 4 tablespoons butter)
  • 1/4 cup all-purpose flour
  • 3-4 carrots chopped medium
  • 3 celery stocks chopped medium
  • 1 small onion chopped medium
  • leftover vegetables from thanksgiving (see notes)
  • 12 ounces egg noodles
  • Salt and pepper
  • Approximately 1 pound leftover turkey cut into bite-size pieces
  • Chopped fresh parsley (optional)


  1. Create the ultimate soup stock. Cut the turkey carcass into smaller pieces. Place turkey parts, carrots, celery, onion, bay leaf, 2 cups of turkey stock, 5 quarts water into stock pot. Place on high heat until it begins to boil. Turn down to medium heat to maintain a strong simmer. Cook for approximately 2 hours. Strain through a fine mesh into a large bowl. You should yield approximately 2 1/2 quarts of liquid. If less you can add water. Place back into pot and keep on low heat. Note: It’s important to keep this stock hot for the next step.
  2. Melt 1/4 cup of turkey fat over medium high heat in a dutch oven or large soup pot . When it’s hot slowly stir in the 1/4 cup all-purpose flour. Heat for 4-5 minutes until it darkens slightly. Slowly whisk in 1 cup of hot stock until combined. Then slowly pour remaining stock continuing to whisk.
  3. Add in chopped carrots, celery, onion and any other uncooked vegetables you are using (i.e. green beans, broccoli). Cook on medium for 10 minutes.
  4. Add egg noodles to the pot. Add any cooked left over vegetables you are using. Keep heat on medium and stir occasionally. Cook for 10-12 minutes until the egg noodles are soft.
  5. Remove from heat. Salt and pepper to taste. Add leftover turkey meat. Let soup stand for 5 minutes before serving. Add chopped fresh parsley leaves.

The Guy Cooks a Pot of Turkey Soup