How to Cook Turkey Soup for a Crowd


Roast turkey is an economical meal perfect for feeding a crowd. Once you have enjoyed your roasted bird, you can use the carcass and any leftover turkey meat to make a flavorful, healthy soup. It is another low cost, healthy meal to prepare when feeding a large group. If you don't happen to have a turkey carcass, a rich flavorful soup can be made by using canned chicken broth and precooked turkey meat. Add some bread and a salad and you can serve a delicious meal to many people.

Step 1

Make the turkey broth. To make the broth, put the turkey carcass in a stock pot with 12 cups water. Turn the heat on high until the water boils, then turn the heat to medium, cover the pot and simmer for one hour. Skim off any foam using the long-handled spoon. In lieu of making the broth from scratch, you can use 12 cups (6 cans) of chicken broth.

Step 2

Cut the vegetables and turkey meat into bite-sized pieces using your knife while the broth is simmering.

Step 3

Remove carcass from pot and discard.

Step 4

Add vegetables, bay leaves and poultry seasoning to the broth.

Step 5

Turn the heat to high and bring the soup to a boil. Once the soup is boiling, turn the heat to medium, cover the pot and simmer the vegetables for 20 minutes or until the carrots start to get soft.

Step 6

Add the pasta noodles and turkey meat to the pot. Cover and continue simmering another 10 minutes or until the noodles are cooked to your preference.

Step 7

Add salt and pepper to taste.

Step 8

Serve hot.

Things You'll Need

  • Carcass left over from 12-pound turkey
  • 2 pounds cooked turkey meat
  • 12 cups water or chicken broth
  • 1 large peeled onion
  • 3 peeled carrots
  • 5 stalks celery
  • 2 bay leaves
  • 1 Tbsp. poultry seasoning
  • 2 cups shaped pasta noodles (elbows or ziti)
  • Salt
  • Pepper
  • Sharp knife
  • Cutting board
  • Stock pot
  • Long-handled spoon


  • Left over turkey soup
Keywords: turkey soup for a crowd, using leftover turkey, what to feel a crowd

About this Author

Based in North Carolina, Carol Taber has been writing for two years. Her work is published on her blog A Second Cup and on She holds a Bachelor of Arts in accounting from the University of New York at Buffalo.

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