Turkey Vegetable Soup

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A healthy turkey vegetable soup using up leftover turkey along with potatoes, carrots, celery, tomatoes, and wild rice. It’s very delicious and easy to make! Great for serving after the holidays when you want something healthier to eat.

Turkey Vegetable Wild Rice Soup

I have made this soup after every holiday for the past 3 years. I love this soup recipe because it’s loaded with healthy vegetables and delicious flavor! It’s a great meal to serve after the holidays when you want to get back on track with eating healthier.

This soup is a great way to enjoy leftover roasted turkey meat and even use up that carcass to make turkey broth. The turkey carcass can be used to make simple turkey broth in advance.

I do this in my instant pot, but you can also make it in a slow cooker or on the stove. A homemade broth adds a lot more flavor to the soup, but it is optional and store-bought chicken broth can also be used for this recipe.

This soup is piled high with veggies including carrots, celery, potatoes, onions, canned tomatoes and onion. Wild rice adds a nice texture. I like to use a wild rice blend, but brown or long grain white rice should also work.

I also have a creamy turkey soup recipe using mushrooms that you may also like!

Recipe Ingredients

• 10 cups turkey bone broth – make your own homemade turkey broth or use store-bought chicken broth
• 1 28 oz canned diced tomatoes – drained
• 3 cups chopped turkey meat
• 2 cups chopped potatoes – equals about 1 large russet potato, peeled
• 4 carrots – peeled and chopped (about 2 heaping cups)
• 3 celery stalks – chopped (about 1 cup)
• 1 cup diced yellow onion
• 1 cup wild rice – uncooked
• 1 Tbsp worcestershire sauce
• 2 bay leaves
• 1 tsp poultry seasoning
• 1 tsp dried parsley
• 1 tsp salt
• ½ tsp ground black pepper 

How To Make Turkey Carcass Soup

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Pour 10 cups of turkey bone broth into a large pot. You can make your own turkey broth from leftover turkey using my instructions or use store-bought chicken broth.

STEP 2: Now add in the drained 28 oz canned diced tomatoes, 3 cups chopped turkey meat, 2 cups chopped potatoes, 4 chopped carrots, 3 chopped celery stalks, 1 cup diced onion and 1 cup uncooked wild rice. Stir everything together.

STEP 3: Now add in all the seasonings: 1 Tbsp worcestershire sauce, 2 bay leaves, 1 tsp poultry seasoning, 1 tsp dried parsley, 1 tsp salt and ½ tsp ground black pepper. Mix together with the soup.

STEP 4: Cover the soup with a lid and bring it to a boil. Then remove lid and reduce the heat to let it simmer until all vegetables are tender when poked with a fork. This will take 15-20 minutes. Discard the bay leaf before serving.

How To Store Leftovers

• To Refrigerate – This soup can be stored in an airtight container in the fridge for up to 5 days. I also like to store my soups in large 8 qt mason jars. They take up less space and can also be frozen.
• To Freeze – You can also freeze this soup for up to 6 months in mason jars or a silicone freezing tray. This will make frozen cubes of soup that can be placed in a large freezer bag.
• To Reheat – The soup can be reheated in the microwave for 2-3 minutes, or in a pot on the stove until warmed through.

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