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Leftover Turkey Day Soup

Shyloh Cooper
Using leftover turkey bones + scraps to make a delicious soup
Cook Time 3 hrs
Course Soup
Servings 8 servings


  • 8 cups water more or less, enough to cover bones
  • 1 Turkey Carcass picked over and able to fit in large stock pot
  • 1-2 large chopped onions and scraps
  • 1-2 lbs chopped carrots and scraps
  • 5ish stalks celery and scraps
  • 1 Tbsp Apple Cider Vinegar
  • 1.5 cup brown rice or other favorite kind
  • leftover turkey meat
  • .5 cup leftover mashed potatoes
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp sage
  • salt and pepper to taste


  • Add bones + veggies SCRAPS (peels/skins/tops, not chopped pieces!) to a large stock pot along with the 1 tbsp ACV. Fill with water to cover. Bring to a boil and then simmer covered for 2 hours.
  • Remove large pieces from the pot and discard (or pick off extra meat if any) and then strain the broth through a fine mesh strainer. Return broth to stove.
  • Add in all the chopped veggies and the rice to the broth. Bring to a boil again.
  • Simmer for 30 minutes.
  • Add in leftover chopped turkey, mashed potatoes and spices. Return to a simmer.
  • Cook for 10 minutes and serve!
Keyword soup