Turkey Soup
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5.0
48 reviews
Excellent
Turkey Soup
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This turkey soup recipe is homemade turkey broth loaded with vegetables, diced turkey and egg noodles. The absolute best way to use up leftover turkey, this is a comfort food classic that never goes out of style.
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Ingredients
For the broth
- 1 turkey carcass
- 1 onion peeled and quartered
- 2 carrots peeled and cut into 3 inch pieces
- 3 talks celery with leaves, cut into 3 inch pieces
- 1 tablespoon black peppercorns
- 3 prigs fresh parsley
- 3 prigs fresh thyme or 1 teaspoon dried thyme leaves
- 5 cloves garlic
- 1 bay leaf
- 2 teaspoons salt
For the soup
- 2 tablespoons butter
- 1 medium onion diced
- 1 cup carrots peeled and sliced
- 3/4 cup celery thinly sliced
- 2 teaspoons garlic
- 4 cups diced cooked turkey
- 1 1/2 teaspoons Italian seasoning
- 8 cups turkey broth
- 8 ounces egg noodles uncooked
- salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
For the broth
- Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
- Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
- Pour the broth through a fine sieve into a container.
For the soup
- Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 4-5 minutes or until just softened. Season to taste with salt and pepper.
- Add the garlic and cook for 30 seconds.
- Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
- Bring to a simmer. Cook for 10-15 minutes or until veggies are tender.
- Add the noodles. Cook for another 10 minutes or until noodles are softened.
- Sprinkle with parsley, then serve.
Notes
- This soup tastes best with homemade turkey broth. If you don't have the time to make your own broth, feel free to use prepared turkey or chicken broth from the grocery store.
- I use extra wide egg noodles, but any variety of egg noodle or short pasta will work just fine.
- You can make the turkey broth up to 3 days before you plan to use it.
- You can store broth in a pitcher so that it fits easily in a refrigerator and is easy to pour when you are ready to make the soup.
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
31mg
(10%)
Sodium
1516mg
(63%)
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 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 1516mg | 63% |
| 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
48 reviews
Excellent
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