Recipe: Healthy & Hearty Turkey Soup

Do you have leftover turkey packed away in the freezer from last week’s Thanksgiving dinner, but are tired of turkey sandwiches?  Want to take advantage of your local supermarket’s sale on turkeys, but don’t want to cook another turkey dinner?  If so, turkey soup may be your answer!  There are many variations on this post-holiday soup, but we love the Food Network’s take on the hearty winter meal.  All you need is rice, some frozen veggies, common household spices, and of course, a turkey!

Here’s how to make the “Bird to the Last Drop” soup recipe:

Prep time: 5 minutes

Cook time: 1hr 45min

Yield: 6 hearty servings



  • 2 quarts vegetable stock
  • 1 turkey carcass (if you are using frozen turkey meat and don’t have the carcass, you can substitute turkey or chicken broth stock here)
  • 1 (10-ounce) box frozen mixed vegetables
  • 1/2 cup long grain rice
  • 2 cups cubed cooked turkey
  • 1 teaspoon crab boil seasoning (recommended: Old Bay)
  • 2 teaspoons dried thyme
  • Kosher salt
  • Freshly ground black pepper

Combine the vegetable stock and the turkey carcass in a 6 to 8-quart pot. Push down the carcass so that is mostly covered by the liquid. Cover, set over medium heat and bring to a simmer. Adjust the heat to maintain a simmer and cook for 1 hour. After an hour, remove the carcass, and add the vegetables, rice, turkey, crab boil seasoning, and thyme. Cover again and simmer for an additional 20 minutes. Season, to taste, with salt and pepper.


-The Savvy Staff

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