Go Back
–+ servings
Brown soup broth with butterfly pasta, carrots, chunks of poultry in a white bowl. There's a nutcracker who looks like a chef in the foreground.

Turkey Soup with Homemade Bone Broth

Stacey Mincoff
Homemade Turkey Soup is one of the easiest, most comforting and possibly healing soups you can make. Especially if you have leftover turkey and make your own stock from the carcass.
Print Recipe Pin Recipe
Total Time 1 hour
Course Soup
Cuisine American
Servings 10 Servings
Calories 205 kcal

Ingredients
 
 

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Fresh Thyme *see notes if using dried
  • 2 Tablespoons Fresh Marjoram or oregano - *see notes if using dried
  • 1 Teaspoon Dry Rubbed Sage
  • 1 Tablespoon Fresh Parsley
  • 1.5 Cups Yellow Onion about 1 medium -chopped
  • 1.5 Cups Carrots about 2 large - chopped
  • 1.25 Cups Celery about 2 large - chopped
  • 5 Large Garlic Cloves minced
  • 3 Cups Cooked Turkey or chicken - cubed or torn
  • 8 Cups Homemade Roasted Turkey Bone broth or stock
  • 1 Cup Water or more if desired
  • .5 Pound Farfalle Dried Pasta cooked separately to avoid a soggy noodle
  • Salt and Pepper to taste

Instructions
 

  • Wash, trim and cut up all vegetables.
  • Start boiling a separate pot of salted water for pasta, but don’t cook pasta yet.
  • Heat up dutch oven to medium high. Drizzle with 2 tablespoons of olive oil. Add Mirepoix (carrots, onions and celery) to the pan and a large pinch of salt. Sauté for 8-10 minutes, stirring occasionally until veggies are tender.
  • Add minced garlic and herbs and cook for one more minute.
  • Pour 8 cups of bone broth or stock into the pot along with another large pinch of salt, about 1/2 teaspoon of ground black pepper and 1 cup of water.
  • Add turkey (or chicken) to the pot and bring to a boil or high simmer and cook for about 15 minutes.
  • Add dry pasta to boiling water (not the soup). Taste soup and add more seasoning if needed. If you want more broth, you can add that now, but remember to taste and adjust seasoning again.
  • Drain pasta and add however much you want to your bowl, then spoon soup over pasta.

Notes

*One tablespoon of fresh herbs equals about one teaspoon of dried (this can vary from herb to herb, but it’s a good general rule and will work for this soup. So, 2 tablespoons fresh = 2 teaspoons dried)
We like farfalle pasta, but you can use whichever pasta you desire including homemade if you wish. 

Nutrition

Calories: 205kcalCarbohydrates: 22gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 28mgSodium: 178mgPotassium: 298mgFiber: 2gSugar: 3gVitamin A: 3412IUVitamin C: 7mgCalcium: 37mgIron: 1mg
Keyword Chicken, Christmas, Comfort Food, Easy, Leftovers, Soup, Thanksgiving, Turkey
Tried this recipe?Let us know how it was!