Nutrition Facts

Smoked Turkey Vegetable Soup

Cooks in 2.5-3 hours
Serves 10




Backyard Boss


Ray Lampe, Dr. BBQ


  • Turkey Stock
  • 1 leftover carcass from a 12-14 lb smoked turkey, plus any additional smoked parts like a wing or leg
  • 2 medium carrots
  • 1/2 medium onion
  • 1 celery stalk
  • A few sprigs parsley
  • 3 qt turkey or vegetable broth
  • 1 tsp poultry seasoning
  • Salt and pepper, to taste
  • Soup Ingredients
  • Reserved turkey stock
  • 4 medium carrots, halved lengthwise and sliced
  • 2 stalks celery, halved lengthwise and sliced
  • 1 medium zucchini, cut into medium dice
  • 1 medium yellow squash, cut into medium dice
  • 1 tsp poultry seasoning
  • Salt and pepper, to taste
  • 1/3 c alphabet noodles
  • Reserved turkey meat
  • 1/4 c chopped parsley


Making Turkey Stock

First, you need to make a stock with the turkey carcass. In a soup pot, combine all of the stock ingredients and bring to a simmer. If foam rises to the top, scoop it and discard. Cook at a medium simmer for 90 minutes.

With tongs and a slotted spoon, remove all the vegetables and parts of the turkey to a sheet pan.

Strain the stock through a colander or sieve to get the small pieces out. Return the strained stock to the pot.

When cool, pick the carcass and turkey parts for whatever meat is available. Set aside. This can be done a day ahead. Just cool the stock and refrigerate it and the picked meat.

Dr. BBQ’s Tip: You can eat the vegetables now for a snack!

Making the Soup

With the stock warm, add the new vegetables, poultry seasoning, salt and pepper to your soup pot. Bring to a simmer and cook for about 45 minutes until the vegetables are tender.

Add the noodles, reserved turkey meat and parsley.

Return to a simmer stirring occasionally for about 20 minutes until the noodles are tender.

Taste and add salt and pepper if desired. Serve smoked turkey soup with crusty bread on the side.

This is a basic smoked turkey soup recipe and can be adapted to whatever you have available or like.