Turkey Frame Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 81.6
  • Total Fat: 1.2 g
  • Cholesterol: 11.5 mg
  • Sodium: 127.6 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.8 g

View full nutritional breakdown of Turkey Frame Soup calories by ingredient
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adapted from Better homes and gardens / use that left over turkey to make a great winter soup, use low / no sodium tomates and bouilion to keep the sodium content down, freezes well adapted from Better homes and gardens / use that left over turkey to make a great winter soup, use low / no sodium tomates and bouilion to keep the sodium content down, freezes well
Number of Servings: 12


    1 meaty Turkey frame - the whole thing!
    3 quarts water
    1 large onion, quartered
    2 tsp. low sodium salt - kosher works well
    1 16 oz can no salt added tomatoes - cut up
    1 Tbl instant chicken boullion granules - low sodium
    1 1/2 tsp dried oregano, crushed
    1 tsp dried thyme, crushed
    1/8 tsp black pepper
    1/2 cup celery, diced
    1 large onion chopped
    1 1/2 cup each: carrots, Rutabaga, parsnips, turnips, potatoes
    * you can add any of your favorite veggies - more onions, mushrooms, broccoli - green beans - anything your family enjoys - I usually end up with 6 - 8 cups of veggies --------------------------------------------------
    1 1/2 cups uncooked medium egg noodles


1. Break or cut the turkey frame in half
Combine turkey frame, water, onion and salt in LARGE pot, bring to boil.
Reduce heat, cover & simmer for 1 1/2 hours. I do this the day before and let it cool over night.
2. Remove the turkey frame from liquid - when it's cool enough to handle, cut off meat and coarsely chop. you should end up with 6 cups of turkey - give or take depending on the size of the bird & how much meat was left on it. Discard the bones . This gets a bit messy - - have a large plastic bag to ditch the bones, some paper towels, and a damp dish cloth on hand to help keep the mess under control.

3. Strain broth; discarding the solids.

4. Return the broth to a large pot, add the cut up Turkey, UNDrained tomatoes, bouillon, oregano, thyme, pepper and all the vegetables.

5. Bring to boil, reduce heat, cover & simmer for 30-45 minutes - test your veggies along the way to be sure your not over cooked - they should be a little "crisp "

6. Stir in the uncooked noodles, simmer uncovered 8-10 minutes - or until the noodels are done

Add a crusty bread and you have a great lunch or dinner.
serving size is about 1.5 - 2 cups
I set about half - or more of this asside & freeze - it's great for a quick meal -

Number of Servings: 12

Recipe submitted by SparkPeople user CONSTANCEMARIE.

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Member Ratings For This Recipe

  • I added some rinsed and drained canned kidney beans and omited the noodles. I make this regularly after the holidays with the turkey carcass / frame. - 1/7/12

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  • would anybody be able to cypher out the carb count on this soup with out the noodles??? mine is so thick right now with the veggies that I don't need to add noodles yet. - 11/16/10

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  • this is DELICIOUS! It's easy to adapt and taught me how to make great stock. I also use this recipe with a chicken "frame" (i.e. carcass after meat-- cooked or uncooked-- has been removed.) Calorie count seems low, so I usually consider 1 cup each serving (and eat several servings). - 1/12/10

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  • What do you mean by turkey frame? The carcus? - 11/19/09

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  • Just made this, and froze it all in serving-size containers... its a great low-cal but filling lunch each day! - 1/6/09

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