Turkey Noodle Soup
User Reviews
5
Turkey Noodle Soup
Description
The turkey broth is carefully simmered for several hours using a whole turkey carcass, onion, carrots, celery, garlic, herbs, peppercorns, and salt. This long cooking develops a deep flavored stock free from additives. The broth is strained to remove solids before using in the soup.
For the soup, onions, celery, and carrots are sautéed in butter to soften and build flavor. Garlic and Italian seasoning add aromatic depth. Diced cooked turkey and the homemade turkey broth are then combined, simmered to meld flavors and tenderize the vegetables. Rotini pasta is added near the end, cooking until tender but not mushy. Fresh parsley brightens the final dish.
This soup offers tender turkey, softened vegetables, and flavorful broth with a balanced mix of seasoning and herbs. It is suitable as a wholesome meal, especially after a roast turkey dinner.
Store-bought broth can substitute for the homemade stock if needed. The soup keeps refrigerated for up to three days or freezes up to two months. If freezing, omit pasta and add fresh when reheating to maintain texture.
Ingredients
For the turkey broth
- 1 turkey carcass from a 10-12 pound bird
- 1 medium onion peeled and quartered
- 3 carrot peeled and cut into 3 inch pieces
- 2 talks celery cut into 3 inch pieces
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns
- 4 prigs parsley fresh
- 3 prigs thyme can also use 1 teaspoon dried thyme, fresh
- 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 carrot peeled and sliced
- 1 1/2 teaspoons garlic minced
- 1 1/4 teaspoons Italian seasoning dried
- 3 3/4 cups turkey diced, cooked
- 1 teaspoon kosher salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- 8 cups turkey broth homemade or store bought
- 8 ounces rotini pasta uncooked
- 2 tablespoons parsley chopped, fresh leaves
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
- Store-bought chicken or turkey broth can be used instead of homemade turkey broth.
- The soup stays fresh refrigerated for up to 3 days or frozen for up to 2 months.
- For freezing, omit noodles and add them fresh when reheating to prevent sogginess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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