Day-After Turkey Soup

This soup makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using it in this recipe.

  • Yield Serves 8
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  • 1 turkey carcass, broken into 3 or 4 pieces
  • 3 carrots, halved crosswise
  • 2 celery stalks, halved crosswise
  • 2 tablespoons tomato paste
  • Coarse salt
  • 1 teaspoon crumbled dried rosemary
  • 1/4 teaspoon red-pepper flakes
  • 5 cups kale leaves, shredded
  • 3 cups leftover diced cooked turkey
  • 1 package (10 ounces) frozen corn kernels
  • 1 can (15 1/2 ounces) white beans, drained and rinsed
  • 4 scallions, thinly sliced


  1. Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.

  2. Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.

  3. With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.

  4. Bring broth to a boil over high heat. Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.

  5. Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt if desired.

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