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Turkey Frame Soup

Turkey Frame Soup

A deliciously nourishing and lazy way to use up all that leftover turkey. Let that meat just fall off the bone!

Servings 7


  • 1 Whole leftover cooked turkey (bones and all)
  • 5 cups Water
  • 2 14.5 oz cans Low sodium chicken broth
  • 1 large Yellow onion, quartered
  • 2 stalks celery, chopped
  • 3 cloves garlic
  • 5 carrots, chopped
  • 1 cup Broccoli florets (fresh or frozen)
  • 1 14.5 oz can No added salt diced tomatoes, undrained
  • 2 teaspoons thyme
  • 2 cups Garden Rotini noodles
  • Sea salt and black pepper, to taste


  1. Throw your turkey carcass in a large stock pot. Add water, chicken broth, onion, celery,  and garlic. Bring to a boil, then reduce heat to a simmer, for 1 1/2 hours, covered.

  2. Remove bones from broth, and cut meat into bite-sized pieces on a cutting board. If it is easier, you can strain the broth to remove pieces of skin and gristle. The meat was so tender for me it mostly fell into small pieces, and I was able to easily scoop out the skin and other non-edible parts.

  3. Add back chopped meat, and add remaining vegetables, canned tomatoes, and seasonings. Allow to continue simmering, stirring occasionally, for about 15 minutes

  4. Add garden Rotini noodles, and cook until they are done. Serve with some warm rolls, corn bread, or whole grain crackers. It also freezes well for later!