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  • Homemade Turkey Soup

Use your leftover holiday turkey to make this flavorful, from-scratch soup!

Recipe Source: Stay Young At Heart


  • 1 turkey carcass—it should have some meat (at least 2 C) remaining

  • 2 medium onions

  • 3 stalks of celery

  • 1 tsp dried thyme

  • ½ tsp dried rosemary

  • ½ tsp dried sage

  • 1 tsp dried basil

  • ½ tsp dried marjoram

  • ½ tsp dried tarragon

  • ½ tsp salt

  • Ground black pepper, to taste

  • ½ lb Italian pastina or other small pasta

calories 226
Total fat 5 g
Saturated fat 1 g
Cholesterol 93 mg
Sodium 217 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Place turkey carcass in a large 6-quart pot. Cover with water, at least ¾ full.

  • 2
    Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot as well.

  • 3
    Simmer, covered, for about 2 ½ hours.

  • 4
    Remove carcass from pot. Cool soup in the refrigerator (hint: divide soup into smaller, shallower containers for quicker cooling).

  • 5
    While soup is cooling, remove remaining meat from turkey carcass. Discard bones and cut meat into bite-sized pieces.

  • 6
    After soup has cooled, skim off fat from top. Return soup to pot.

  • 7
    Add turkey meat to skimmed soup, along with herbs and spices.

  • 8
    Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.