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+ servings

Turkey Frame Soup

Hearty and Delicious! Perfect way to use left-over holiday turkey.
Course Soup
Keyword holiday, Soup, turkey
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10 servings
Author Lynn / Turnips 2 Tangerines


  • 1 left-over turkey frame, from a 14-20 lb turkey
  • 8 quarts water or enough water to cover turkey frame
  • 2 cups chopped left-over turkey, combination of white and dark meat
  • 1 medium onion, chopped
  • 4 large carrots, peeled and sliced
  • 4 stalks celery with leafy tops, chopped
  • 1 cup fresh green beans, cut in half
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried Italian seasoning
  • 2 to 3 chicken bouillon cubes, optional
  • 1/2 cup lentils
  • 2 cups wide egg noodles or noodles of your choice


  • Place turkey frame in a soup kettle or dutch oven, cover with 8 quarts of water. Bring to a boil. Reduce heat, cover and simmer 1 to 2 hours, add more water if needed.
  • Remove the turkey frame, cool.
  • Remove turkey from bones and cut into bite size pieces, discard bones. Strain broth through double thickness of cheesecloth, return broth to soup pot after straining.
  • Add to broth: turkey meat, onions, carrots, celery, green pepper, green beans, salt, pepper, seasonings, and bouillon cubes. Bring to a boiling, reduce heat and cover. Simmer 45 minutes. Add noodles and lentils. Cook until noodles and lentils are tender.