Turkey Bone Soup

Turkey Bone Soup

18 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 50 m
Recipe by  MOLLE888

“A great way to stretch the life of your Thanksgiving turkey! The carcass of a turkey is boiled in broth and joined by veggies, rice and beans to create a delicious soup.”

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Adjust Servings

Original recipe yields 12 servings



  1. Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.
  2. Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree. Pour the pureed onion, celery, and garlic back into the stock.
  3. Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.

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Reviews (18)

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Sarah Jo

Sarah Jo

I made this in my crockpot today. I made my broth with water, as I didn't want my broth overpowering OR to have extra salt. I sauteed my veggies, including carrot rings, in a mixture of EVOO and butter before adding it to the stock. I also added a couple bay leaves. We don't really like kidney beans or frozen peas and carrots, so we omitted those. This works really well in the crockpot, just add the rice in right before serving. TIP: Add in your leftover gravy. It not only thickens your soup a bit, it adds another layer of flavor! It's great to add in your leftover veggies, too, just to use everything up in one fell swoop. That's the great thing about turkey soup, it's so forgiving and you can make it work to feed everyone you know. EDITED REVIEW: Yes, I add my leftover gravy. I make sure to add cold gravy that I've skimmed off the fat previously. You can prevent fat issues by cooling the soup before serving so you can skim off the fat, if you so choose. You can cut corners and use a canned gravy, which makes the soup taste great with little effort.



Good recipe - we made it without the beans and liked it. My only complaint doesn't have anything to do with the original recipe, but with a suggestion I took from another review of adding your leftover gravy to this recipe. I guess ours was really fatty because once we'd added it, it made the broth very oily. Just a heads up. As for the recipe, it's easy to make in the crockpot.



I basically used this recipe and instructions for making turkey stock, except I used water instead of chicken broth. I then boiled carrots, celery, and noodles in the stock for turkey noodle soup. YUM!

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Amount Per Serving (12 total)

  • Calories
  • 1164 cal
  • 58%
  • Fat
  • 91.1 g
  • 140%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 57.5 g
  • 115%
  • Cholesterol
  • 274 mg
  • 91%
  • Sodium
  • 327 mg
  • 13%

Based on a 2,000 calorie diet



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Tex-Mex Turkey Soup


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Slow Cooker Turkey Soup with Dumplings