Turkey and vegetable soup

Turkey and vegetable soup


25 people made this

About this recipe: A fantastic way of using up a leftover turkey carcass. Vegetables and orzo are simmered in a homemade turkey stock. Serve with grated Parmesan cheese, if desired.


Serves: 6 

  • 1 roast turkey carcass, cut into pieces
  • 3 litres cold water
  • 3 sticks celery, chopped
  • 2 carrots, chopped
  • 1 Spanish onion, chopped
  • 1/4 bunch Italian parsley
  • 2 bay leaves
  • 12 whole black peppercorns
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 sticks celery, diced
  • 2 carrots, diced
  • 1 large parsnip, peeled and diced
  • 225g swede, peeled and diced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped Italian parsley
  • salt and black pepper to taste
  • 200g uncooked orzo pasta

Prep:40min  ›  Cook:3hr40min  ›  Ready in:4hr20min 

  1. Bring the turkey carcass and water to the boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey stock through a mesh sieve and skim off any fat that floats to the surface.
  2. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip and swede; cook 5 minutes more. Stir in the garlic and chopped parsley and cook for 1 minute more. Pour in the turkey stock, season to taste with salt and pepper and bring to a simmer over high heat.
  3. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.


You can also use 1.5 kg turkey necks and wings instead of a turkey carcass.

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