A comforting and flavorful turkey soup made easily in a slow cooker, perfect for using up leftover turkey.
Place the turkey carcass, onion, celery, carrot, salt, pepper, bay leaf, poultry seasoning, chicken bouillon, and water in the slow cooker.
Ensure the turkey carcass is broken into smaller pieces to fit into the slow cooker.
Cook on Low overnight to extract the flavors.
Cooking overnight allows the flavors to develop fully.
Strain the broth and return it to the slow cooker.
Use a fine-mesh strainer to remove all solids for a clear broth.
Add the chopped onion, minced garlic, sliced carrots, sliced celery, thyme, salt, and pepper to the broth.
Cut vegetables evenly to ensure uniform cooking.
Cook on High for 4 hours.
Stir occasionally to ensure even cooking.
Add the shredded turkey and parsley leaves to the soup.
Add the turkey towards the end to prevent it from overcooking.
Cook for an additional 30 minutes.
Taste and adjust seasoning before serving.
Serve the soup hot, garnished with additional parsley if desired.
Pair with crusty bread for a complete meal.
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