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Cooked turkey neck in a bowl of soup.

Turkey Neck Soup (Literally The Best)

This turkey neck soup is light, savory, and comforting. Often underutilized, turkey neck is full of flavor and shines in this recipe.
Course Soup
Cuisine Russian, Ukrainian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 people
Calories 114kcal
Author Natalya Drozhzhin


  • 1 lb turkey necks
  • 2 carrots
  • 1 yellow onion
  • 1/3 cup rice
  • 2 potatoes
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh dill
  • 1 tbsp salt adjust to taste
  • 1 tsp ground black pepper adjust to taste


  • Chop the carrot and onion into large pieces (no need to make it fancy, you will remove them from the broth later). In a large pot, boil the turkey necks, onion, and carrots for 60-90 minutes, or until the turkey meat falls off the neck bone.
    Pot with turkey necks and vegetables.
  • Remove turkey necks from the broth and set aside. Drain the broth through a colander to remove the chunks of onion and carrots.
    Pot with cooked turkey neck broth and a strainer.
  • Place turkey necks and broth back into the large soup pot. Add in rice and let it simmer on low for about 20 minutes.
    Potatoes being added to boiling turkey neck soup.
  • Once the rice is cooked, add in the diced potato. Let the soup simmer until all ingredients are fully cooked. Season with salt and pepper to taste. Serve hot with a sprinkling of fresh dill and green onion.
    Cooked soup with cooked turkey neck.


Calories: 114kcal | Carbohydrates: 16g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 1018mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2787IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg