• Gary Corcoran

Smoked Turkey Soup

Updated: Dec 10, 2020

Hearty and delicious.


1 smoked and cooked turkey carcass, breast meat and legs removed

3 - 4 litres cold water

1/2 cup chicken bouillon

7 bay leaves

3 large onions, peeled and finely chopped

5 sticks celery, diced

3 large carrots, peeled and chopped

1 small rutabaga or turnip, peeled and chopped

1 cup dry lentils or uncooked wild rice

A couple of good dashes of cayenne powder

1/2 t smoked paprika

1 t garlic powder

2 t salt

1 t fresh ground black pepper


Remove breast meat from the turkey and reserve for sandwiches. Remove the legs from the turkey. Now strip the meat from the legs and then cut into 1/2” dice and set aside. This will be added to your soup later. Be careful with the drumsticks as they contain tendons. Remove and discard them.

Add leg bones to a large pot along with the carcass. Then add the water, bouillon, bay leaves, onion, celery, carrots, rutabaga, lentils, cayenne, paprika, garlic powder, salt and black pepper.

Bring to a boil, then reduce heat to a simmer for about an hour or so. Remove the turkey bones from the pot adding back to the pot any meat remaining on the bones especially the wing meat. Discard bones, then remove and discard the bay leaves.

Add pasta if using and simmer for 15 minutes. Add reserved turkey leg meat and warm through. Taste and adjust seasoning.

Serve and enjoy.

Hint. Add a cup of dry pasta to pot. Any type will do but break up the pasta into very small pieces. Add to pot and let simmer for at least 15 minutes before serving.

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