Mom's Turkey Soup Recipe

Mom's Turkey Soup Recipe
Turkey Soup

Maryse Chevriere

Turkey Soup

In my family, Black Friday lunch is all about the Turkey-Leftovers Sandwich, but for dinner, it's always Turkey Soup. This soup is a great — not to mention light and easy — way to continue enjoying the flavors of Thanksgiving after the big feast has come and gone. 


2-3 quarts turkey stock, preferably homemade

2-3 cups shredded turkey

2 large carrots, roughly diced

1 can diced tomatoes

1 pound farfalle pasta

1 bunch fresh parsley, finely chopped

Salt and pepper, to taste


Pick the leftover meat from the turkey carcass and then use the carcass to make the soup stock. Once the stock has cooked, discard the carcass.

Keep the broth warm in the pot over medium-low heat. Add in the turkey, carrots, tomatoes. Next, add the pasta and  to cook, about 6–8 minutes.

Once the pasta is cooked, add parsley and salt and pepper to taste, then it's ready to serve.

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.