Homemade Turkey Noodle Soup
User Reviews
5
Homemade Turkey Noodle Soup
Description
This turkey noodle soup begins with a homemade broth made by simmering a turkey carcass with onion, celery, carrots, garlic, bay leaves, poultry seasoning, and water for several hours. After straining and skimming the broth, it is reduced for richer flavor. Vegetables such as diced onion, carrots, and celery are sautéed in butter, with optional flour added to thicken the soup slightly, then combined with the turkey broth and simmered.
Cooked egg noodles are either prepared separately to maintain texture or cooked directly in the broth if not planning leftovers, then mixed into the soup along with chopped cooked turkey. Seasonings include salt, black pepper, dried thyme, and fresh parsley, creating a warm, savory dish with soft noodles and tender turkey pieces.
This hearty soup works well as a comforting meal, especially when using leftover turkey after a holiday or roast. Keeping cooked noodles separate for leftovers prevents mushiness. The recipe allows adjustments such as using prepared broth or adding leftover gravy or mashed potatoes to thicken and enrich the soup.
Enhancements like adding poultry seasoning to prepared broth or combining boxed broth with water can deepen flavor. Break large carcasses to fit the pot as needed, and store broth separate from noodles if preparing ahead.
Ingredients
Broth (or use prepared chicken or turkey broth)
- 1 turkey carcass from a 12- to 14-pound turkey
- 1 large onion cut into quarters
- 3 ribs celery cut into chunks
- 2 medium carrot cut into chunks, unpeeled
- 4 cloves garlic peeled
- 2 bay leaf
- 1 teaspoon poultry seasoning or ½ teaspoon ground sage
- 12 cups water
Soup
- 2 tablespoons butter
- ½ cup onion finely diced
- 2 medium carrot diced
- 2 ribs celery diced
- 2 tablespoons all-purpose flour optional
- 2½ cups turkey cooked, chopped
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper
- ¼ teaspoon thyme dried leaves
- 8 ounces egg noodles measured dry
- ¼ cup parsley chopped, fresh
Instructions
Broth
- If using prepared or store-bought broth, skip ahead to "noodle soup" below. If making homemade broth from a turkey carcass, place turkey carcass, onion, celery, carrots, garlic, bay leaves, poultry seasoning, and water in a large soup pot and bring to a boil. Reduce heat to a simmer and cook partially covered for 3-4 hours. This can also be cooked in a large slow cooker for 10-12 hours.
- Line a strainer with cheese cloth and strain the broth. Discard the bones and vegetables. Let the broth rest at least 20 minutes, skim the fat off of the top of the broth.
- Taste and season the broth with salt & pepper. Add it back into the pot and simmer uncovered to reduce to 8 cups, about 20 minutes.
Noodle Soup
- Cook the onion in butter until softened, about 3 minutes. Stir in flour and seasonings and cook for 1 minute. Add celery and carrot and cook for 2-3 minutes more.
- Add broth, stirring into the vegetable mixture a bit at a time. Bring to a boil and reduce heat to a simmer. Cook until the vegetables are tender, about 5-7 minutes.
- While the vegetables are cooking, cook egg noodles* in a large pot of salted water until al dente. Drain well.
- Add the turkey and parsley to the soup and cook just until heated through. Season with additional salt & pepper.
- Place egg noodles in the bottom of a serving bowl. Top with the soup.
Notes
- If using prepared broth, add poultry seasoning when cooking the vegetables for added flavor.
- Cooking noodles separately helps keep them from becoming mushy, especially if storing leftovers.
- Broth can be made several days ahead and refrigerated; store soup without noodles for best texture.
- Additional flavor can be added by mixing leftover gravy or mashed potatoes into the soup.
- Break down large turkey carcasses to fit the cooking pot, and adjust water or add bouillon for smaller carcasses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 288 | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 1674mg | 70% |
| Potassium | 396mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3781IU | 76% |
| Vitamin C | 6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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