The Gordon Ramsay Turkey Soup Recipe is my go-to move after any major feast. You know that moment when you open the fridge and see a mountain of leftover turkey staring back at you? This soup is what saves me from food waste and keeps the family cozy all week long.
The first time I made this, I forgot to season in layers — just dumped in all the salt at the end. Big mistake. The broth tasted flat and dull. Since then, I’ve learned to build flavor gradually (just like Gordon always says), and wow, what a difference. Now it’s rich, herby, slightly peppery, and silky with tender turkey in every spoonful.
You can absolutely tweak it — toss in some wild rice, barley, or noodles — but the heart of the recipe is a well-made broth and a generous hand with leftover turkey. Honestly, it tastes even better than the original roast.
Why This Gordon Ramsay Turkey Soup Recipe Works (And Where Most Go Wrong)
- Flavor starts with the bones: Ramsay would never toss the carcass. Roasting then simmering it brings out deep umami magic.
- Overcooking the veg? Nope: I sauté the carrots, celery, and onion first, so they stay structured — not mushy.
- Forgetting acid: A splash of lemon or white wine vinegar wakes everything up. Without it, it’s just… meh.
- Skipping the herbs: Thyme, bay, and parsley are musts. I once left them out and instantly regretted it.
- Adding rice too early: It bloats! I cook it separately and stir it in right before serving.
What Gordon Ramsay Says About Turkey Soup
Gordon treats turkey soup the way he does risotto: it’s about building flavor in layers. He always uses the turkey carcass to create a proper stock, and finishes the soup with a hint of lemon zest and chopped parsley for brightness. His version is never bland — it’s comforting with attitude.
How I Make Gordon Ramsay Turkey Soup My Way
I always roast the leftover turkey bones first — even if they’re already cooked — because it brings out this deep, almost caramelized flavor in the stock. I also add a Parmesan rind during simmering (thank you, freezer stash!) for that savory backbone.
Instead of noodles or pasta, I usually throw in cooked wild rice. It holds texture better and soaks up the broth like a champ. And I finish with a squeeze of lemon juice and a drizzle of good olive oil — it’s subtle, but you can taste the difference.
If you love how this soup uses leftovers creatively, you’ll also like my Gordon Ramsay Roast Chicken Leftovers Soup—same energy, different meat.
Ingredients For Gordon Ramsay Turkey Soup (with my notes)
- 1 turkey carcass (roasted if possible — boosts depth)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, smashed
- 1 bay leaf
- 3 sprigs fresh thyme (or ½ tsp dried)
- 1 small bunch parsley stems (save leaves for garnish)
- 10 cups water (enough to cover bones)
- Salt and pepper, to taste
- 1 teaspoon white wine vinegar or juice of ½ lemon
- 2 cups cooked turkey meat, shredded
- 1 cup cooked wild rice (optional but highly recommended)
- 1 Parmesan rind (optional but incredible)
- Chopped parsley for serving
- Olive oil for finishing
How To Make Gordon Ramsay Turkey Soup Step By Step
- Roast the bones: If your turkey carcass isn’t deeply browned, toss it on a baking sheet and roast at 425°F for 25–30 minutes. Trust me — flavor jackpot.
- Start the base: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook for 8–10 minutes until softened but not browned.
- Build the broth: Add the turkey carcass, bay leaf, thyme, parsley stems, Parmesan rind (if using), and water. Bring to a boil, then lower to a simmer.
- Simmer slow and low: Let it gently bubble for 1.5–2 hours, skimming off foam if needed. This is where the magic happens.
- Strain and season: Carefully remove the carcass and strain the broth. Return to the pot, season with salt, pepper, and vinegar or lemon juice.
- Add the turkey + rice: Stir in the shredded turkey meat and cooked wild rice. Warm through, about 5–7 minutes.
- Finish and serve: Ladle into bowls, drizzle with olive oil, and sprinkle chopped parsley on top. Done.
Gordon Ramsay Turkey Soup Recipe
Rate this RecipeIngredients
Equipment
Method
- Roast the turkey carcass at 425°F for 25–30 minutes if not already browned.
- Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Sauté for 8–10 minutes.
- Add the roasted carcass, bay leaf, thyme, parsley stems, Parmesan rind, and water.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 1.5 to 2 hours.
- Strain the broth and return it to the pot. Season with salt, pepper, and vinegar or lemon juice.
- Add shredded turkey and cooked rice. Simmer 5–7 minutes until warmed through.
- Serve with chopped parsley and a drizzle of olive oil.
Nutrition
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- I used uncooked rice in the soup once — big regret. It soaked up all the broth and turned everything starchy. Cook it separately and add at the end.
- I skipped the acid because I thought it didn’t matter — it 100% does. Without that little zing, the soup feels flat.
- I once didn’t strain the broth and ended up with tiny bone bits floating around. Rookie move. Always strain.
Pro Tips That Change The Game For Gordon Ramsay Turkey Soup
- Roast the carcass first: Even if it’s already cooked, roasting intensifies that rich umami flavor in your broth.
- Add a Parmesan rind: It melts into the soup and adds depth — you don’t taste cheese, just pure savory warmth.
- Skim the broth: I use a fine mesh strainer during simmering to catch foam or particles — makes the soup clean and beautiful.
- Balance acid and salt: Taste at the end and tweak — a dash of vinegar or lemon + a bit of salt brings it to life.
- Drizzle with olive oil before serving: It gives the soup a silky finish that feels restaurant-worthy.
Variations That Actually Hold Up For Gordon Ramsay Turkey Soup
- Dairy-free creamy: Blend half the soup and stir it back in for a creamy vibe without cream.
- Noodle swap: Sub wild rice with egg noodles, barley, or Israeli couscous.
- Add heat: A chopped chili or dash of cayenne perks it up — great on a cold day.
- Vegan version: Use roasted mushrooms and miso instead of turkey. Trust me, it still hits.
How To Store & Use Leftover Gordon Ramsay Turkey Soup
- Fridge: Keeps up to 4 days in an airtight container.
- Freezer: Cool fully and freeze in portions for up to 3 months. I use quart containers or zip-top bags.
- Reheat tip: Always reheat gently over low heat to avoid mushy rice.
- Leftover twist: Turn leftovers into a creamy turkey and rice casserole — just stir in a little béchamel and bake.
FAQs
What can I use instead of a turkey carcass?
You can use a mix of turkey wings or legs if you don’t have a carcass — just make sure to brown them first for max flavor.
Can I make turkey soup without rice or noodles?
Totally. Add diced potatoes or leave it brothy. I’ve even added white beans before and it worked great.
Can I use store-bought stock?
Yes, but it won’t have the same rich flavor. You can cheat a little: use half homemade broth and half store-bought if needed.
How do I make it creamy without dairy?
Blend a couple ladles of soup and stir it back in, or add a swirl of unsweetened coconut milk for richness.
Can I make it in the slow cooker?
Absolutely. Just toss in everything (except the meat and rice), cook on low 6–8 hours, strain, then add meat and rice to finish.
From My Kitchen To Yours
Hope this turkey soup warms your soul the way it does in my house every winter. Let me know if you sneak in your own twist — I’m always curious.
