Turkey Club Soup

Posted on Dec 27, 2016
by Andrea Alden
Categorie : Poultry

No, we didn’t start an exclusive, member’s only, league for people who are strange birds. Turkey Club Soup has all the amazing deliciousness of a club sandwich without the bread and mayo! I am sure that you are super tired of hearing about turkey after such an amazing Thanksgiving; but if you are like me, and had 9 lbs. of a 12 lb. turkey leftover, you will want to try this recipe too. Making the stock is supremely easy. Actually, the whole recipe is! You get to set-and-forget twice! The end result is a better bowl of soup than anything that comes from a can. If you think you don’t have time to make delicious, healthy soup, think again! 


Turkey Stock

  • 1 turkey carcass, legs, wings, neck (fresh or frozen)
  • 4 carrots, cleaned and broken in half
  • 2 onions, quartered
  • 2 stalks of celery, cleaned and broken
  • 3 cloves of garlic, peeled and crushed
  • 2 tbsp. black peppercorns
  • 15 qt. / 14 gal. of water

Turkey Soup

  • all of the turkey stock
  • 3 large carrots, peeled and sliced into even rounds
  • 1 medium onion, diced
  • 3 stalks of celery, cleaned and sliced
  • 2 cloves of garlic, grated (or more we don’t judge)
  • 1 whole turkey breast, or equivalent, shredded or cubed – try salvaging from the turkey used for the stock
  • 1 cup of uncooked rice  (not instant)
  • 6 slices of bacon, cooked crisp, roughly chopped
  • freshly ground black pepper to taste
  • salt to taste 


Step 1
To prepare your delicious turkey stock, preheat your grill, or oven, to 250°F. While preheating, add all the turkey stock ingredients to a dutch oven, or oven safe pot with lid. If you don’t have a big enough dutch oven for all of the turkey carcass and ingredients, do two batches, or divide things in half, between two pots. This can be done overnight. Place the full and covered dutch oven(s) or pot(s) into the grill or oven and leave them overnight or for at least 6 and up to 9 hours. No peaking. Once done, remove large chunks to a plate for meat salvage, then strain through a mesh sieve for the best turkey broth ever.
Step 2
Pour your healthy turkey broth into the biggest stockpot in your arsenal. (We used a 16 qt. pot.) Add the carrots, celery, onion, garlic, turkey, and rice. Simmer gently for 45 minutes.
Step 3
When the carrots are tender and the rice cooked through, add the bacon. Simmer for another 5 minutes or so.
Step 4
Taste test the soup before adding salt and pepper to taste.
Step 5
Serve with some fresh bread and butter, on a chilly day. This soup also freezes well for a quick fresh meal.

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