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Classic Kosher Turkey and Vegetable Soup Recipe - Jewish recipe
There's nothing quite like a pot of homemade turkey soup simmering on the stove when the weather turns cold. I started making this recipe years ago when I realized I was throwing away perfectly good turkey bones after holiday meals, and now it's become one of our family's most requested dishes during soup season. This soup has its roots in traditional Jewish cooking, where nothing edible ever went to waste. Our grandmothers knew how to coax every bit of flavor from turkey bones and vegetable scraps, creating nourishing meals that could stretch to feed unexpected guests. The beauty of this particular version lies in its simplicity. You don't need fancy ingredients or complicated techniques, just good bones, fresh vegetables, and patience. The secret to exceptional turkey soup is building layers of flavor from the ground up. I always start by roasting the bones if I haven't already, which adds a deeper, more complex taste than using raw bones. The vegetables get sautéed first too, which brings out their natural sweetness and prevents that flat, boiled vegetable flavor you sometimes get in rushed soups. Don't skip the parsnip if you can help it. It adds an earthy sweetness that rounds out the entire pot. This soup works beautifully as a light dinner with some crusty bread, or you can serve smaller portions as a starter before a heavier main course. I like to make a big batch on Sunday and portion it out for weekday lunches. It actually tastes better after sitting overnight in the refrigerator, so don't worry about making it ahead.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Jewish
Calories: 165
Ingredients Method Notes

Ingredients
  

For the Broth
  • 1 whole turkey carcass from a 12-14 lb turkey, with some meat still attached
  • 12 cups water
  • 1 large onion quartered, skin left on
  • 2 large carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 1 small bunch fresh parsley stems included
  • 2 bay leaves bay leaves
  • 1 teaspoon black peppercorns
For the Soup
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 large carrots peeled and sliced into coins
  • 3 stalks celery sliced
  • 1 medium parsnip peeled and sliced
  • 8 ounces green beans trimmed and cut into 1-inch pieces
  • 2 cups shredded turkey meat from the bones
  • 2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh dill chopped
  • 2 tablespoons fresh parsley chopped

Method
 

Make the Broth
  1. Place the turkey carcass in a large stock pot and add 12 cups of cold water. The water should cover the bones by about 2 inches.
  2. Add the quartered onion, roughly chopped carrots and celery, parsley stems, bay leaves, and peppercorns to the pot.
  3. Bring to a boil over high heat, then reduce heat to low and simmer partially covered for 2-3 hours, skimming foam occasionally.
  4. Strain the broth through a fine-mesh strainer into a clean pot. Discard the vegetables and pick any good meat from the bones. You should have about 8-10 cups of broth.
  5. Let the broth cool slightly, then refrigerate for at least 2 hours or overnight. Remove and discard the solidified fat from the surface.
Make the Soup
  1. Heat vegetable oil in the same large pot over medium heat. Add diced onion and cook for 5 minutes until softened and lightly golden.
  2. Add carrots, celery, and parsnip. Cook for 8-10 minutes, stirring occasionally, until vegetables begin to soften.
  3. Pour in the strained turkey broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Add green beans and continue cooking for 10 minutes until all vegetables are tender but still have some bite.
  5. Stir in the shredded turkey meat and season with salt and pepper. Simmer for 5 more minutes to heat through.
  6. Remove from heat and stir in fresh dill and parsley. Taste and adjust seasoning as needed.

Notes

The soup can be made up to 3 days ahead and refrigerated. It also freezes well for up to 3 months. If freezing, leave out the fresh herbs and add them when reheating. For a heartier soup, add 1 cup of cooked egg noodles or small pasta during the last few minutes of cooking.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 165
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.