Turkey Noodle Soup
User Reviews
5.0
33 reviews
Excellent
Turkey Noodle Soup
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This turkey noodle soup is chunks of turkey, vegetables and pasta, all simmered together in a homemade broth. The absolute best way to use up leftover turkey after the holidays!
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Ingredients
For the turkey broth
- 1 turkey carcass from a 10-12 pound bird
- 1 medium onion peeled and quartered
- 3 carrots peeled and cut into 3 inch pieces
- 2 stalks celery cut into 3 inch pieces
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme can also use 1 teaspoon dried thyme
- 4 cloves garlic smashed
- 1 bay leaf
For the turkey soup
- 2 tablespoons butter
- 3/4 cup onion diced
- 3/4 cup celery sliced
- 1 cup carrots peeled and sliced
- 1 1/2 teaspoons garlic minced
- 1 1/4 teaspoons dried Italian seasoning
- 3 3/4 cups diced cooked turkey
- 1 teaspoon kosher salt or more to taste
- 1/2 teaspoon pepper or more to taste
- 8 cups turkey broth homemade or store bought
- 8 ounces rotini pasta uncooked
- 2 tablespoons fresh parsley leaves chopped
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Instructions
For the turkey broth
- Place all of the broth ingredients in a very large pot. Cover with 10 cups of cold water.
- Bring to a simmer over medium heat. Turn the heat to medium-low, then cook for 3-4 hours. Skim the surface occasionally.
- Pour the broth through a fine sieve into a container.
For the turkey soup
- Melt the butter in a large pot over medium heat. Add the onions, carrots and celery and cook for 6-7 minutes or until vegetables start to get soft.
- Add the garlic and cook for 30 seconds more.
- Place the Italian seasoning, diced turkey and turkey broth in the pot. Add the salt and pepper.
- Bring to a simmer. Cook for 10-12 minutes or until vegetables are tender.
- Add the pasta. Cook for another 10-12 minutes or until pasta is tender. Taste and add more salt or pepper if needed.
- Sprinkle with fresh parsley, then serve immediately.
Notes
- No time to make turkey broth? Store bought chicken broth or turkey broth will also work just fine.
- Turkey noodle soup will stay fresh in the refrigerator for up to 3 days, or in the freezer for 2 months. If you’re planning to freeze the soup, you may want to omit the noodles, then add them later to the thawed soup when you reheat it.
Nutrition Information
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Calories
194kcal
(10%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
31mg
(10%)
Sodium
616mg
(26%)
Potassium
490mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5498IU
(110%)
Vitamin C
23mg
(26%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 616mg | 26% |
| Potassium | 490mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5498IU | 110% |
| Vitamin C | 23mg | 26% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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