Gordon Ramsay Turkey Soup Recipe 

This homemade turkey soup is the best way to use up leftover turkey! Made with a rich broth from scratch, fresh veggies, and tender turkey meat, it’s warm, comforting, and full of flavor. Perfect for a cozy meal after the holidays!

Ingredients Needed:

For the stock:

• 1 leftover turkey carcass
• 1 yellow onion, quartered
• 2 stalks of celery, cut in half
• 2 large carrots, cut in half
• 1 bay leaf
• 3 fresh thyme sprigs
• 4–6 parsley stems
• 5–10 whole peppercorns
• Kosher salt, to taste
• Black pepper, to taste

For the soup:

• 2 tablespoons olive oil
• 2 leeks, sliced into half-moons
• 1 yellow onion, diced
• 2 stalks celery, diced
• 2 large carrots, diced
• 2 cups assorted diced vegetables such as zucchini, sweet potato, fennel, kale, or celery root
• 4 quarts of turkey stock
• 3 cups leftover turkey meat, shredded or diced
• Kosher salt to taste
• Black pepper to taste
• ½ cup fresh parsley leaves, roughly chopped

How To Make Turkey Soup Recipe?

1. Pick the turkey meat: Remove all the meat from the turkey carcass and set it aside.
2. Make the stock: Place the turkey carcass, onion, celery, carrots, bay leaf, thyme, parsley stems, and peppercorns into a large pot. Cover with water, making sure it’s about an inch above the ingredients.
3. Simmer the stock: Bring to a boil, then lower the heat and let it simmer for 3–4 hours. Skim off any foam from the surface to keep the broth clear.
4. Strain and season: Strain the stock to remove all solids. Add salt and black pepper to taste.
5. Cook the vegetables: Heat olive oil in a large pot over medium heat. Add leeks, onions, carrots, and celery, and cook until soft, about 6–8 minutes.
6. Add more veggies: Stir in the diced vegetables and cook for another 5 minutes.
7. Simmer the soup: Pour in the turkey stock and bring to a simmer. Let the vegetables cook until tender, about 10–15 minutes.
8. Add the turkey: Stir in the shredded turkey meat and let it warm up for 1–2 minutes.
9. Finish and serve: Taste the soup, adjust the seasoning if needed, and serve with fresh parsley on top.

Recipe Tips:

• Roast the Turkey Bones First for More Flavor: If you have time, roast the turkey carcass at 400°F for 20 minutes before making the stock. This adds a rich, deep flavor to the broth.
• Simmer the Stock Low and Slow: Keep the heat low when simmering the stock for at least 3–4 hours. This helps extract the best flavors from the bones and vegetables without making the broth cloudy.
• Strain the Stock Well: Use a fine mesh strainer or cheesecloth to remove all bits and pieces from the broth. A clear stock makes the soup look and taste better.
• Cut Vegetables Evenly for Even Cooking: Dice all vegetables into similar sizes so they cook evenly in the soup. This ensures every bite has the perfect texture.
• Season at the End: Wait until the soup is fully cooked before adding salt and pepper. The flavors develop as they simmer, and you can avoid over-seasoning too early.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover turkey soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Allow the soup to cool completely, then pour it into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium-low, stirring occasionally, until hot, about 5–7 minutes.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 50mg
• Sodium: 600mg
• Potassium: 450mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 25g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Split Pea Soup Recipe 
• Gordon Ramsay Celery Soup Recipe 
• Gordon Ramsay Beef Barley Soup Recipe