Cozy up with this incredible homemade turkey noodle soup! There’s something magical about a bowl of comforting, soul-warming soup. It’s the ideal way to use leftover turkey.
This hearty dish combines tender turkey, soft egg noodles, and fresh vegetables swimming in a rich, homemade broth.
It’sa timeless classic that always brings warmth and satisfaction to your table.
So grab a spoon and dive into a bowl of pure comfort!
Why You’ll Love This Turkey Noodle Soup
Comfort Classic: This delicious recipe transforms leftover turkey into a warm, comforting dish. It’s perfect for chilly days or when you need a little culinary hug.
Waste Reducer: Using the turkey carcass to make a flavorful stock helps reduce food waste.
Time-Saver: While the initial stock-making process takes time, it yields a large batch of soup. It can be enjoyed for several meals, saving you cooking time throughout the week.
Customizable: This versatile recipe allows for easy customization. Swap out noodles for rice, add different vegetables, or experiment with herbs.
Ingredients
- Turkey Carcass: The flavorful foundation. It’s simmered with veggies and herbs to create a rich, homemade stock.
- Cooked Turkey Meat: The star of the show. Tender, juicy shreds or cubes of leftover turkey are ready to be nestled into the soup.
- Egg Noodles: They soak up the delicious broth and provide a perfect bite every time.
- Onion, Carrots, Celery Stalks, Garlic: They add flavor and texture to the soup.
- Bay Leaves and Whole Black Peppercorns: They simmer in the stock, bringing a subtle but delicious flavor.
- Dried Thyme and Dried Rosemary: These Mediterranean herbs bring an earthy, comforting taste to the soup.
- Olive Oil or Butter: It’s used to sauté the veggies and bring out their natural sweetness.
- Salt and Pepper: They heighten and balance all the flavors in the soup. Adjust to taste.
- Fresh Parsley: The vibrant finishing touch. Chop it and stir it in at the end for freshness and color.
- Fresh Lemon Juice: Just a squeeze livens up the soup and adds a tangy note.
How to Make Turkey Noodle Soup
Making this soup couldn’t be easier! Just follow these steps.
1. Prep the stock. Place the turkey carcass in a large stockpot. Add the (stock) onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and parsley. Add enough water to cover the carcass.
2. Simmer. Bring the pot to a boil, then reduce to a simmer. Let it simmer uncovered for 2 to 3 hours. Skim off any foam or fat that rises to the top.
3. Strain. After simmering, strain the broth through a fine mesh strainer into a large bowl or another pot. Discard the solids and set the stock aside. You should have about 8-10 cups of stock.
4. Saute. Heat the olive oil or butter in a large pot over medium heat. Add the (soup) diced onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables soften.
5. Make the soup. Pour the strained turkey stock back into the pot with the vegetables. Bring the soup to a simmer. Add the egg noodles (or pasta of your choice) and cook according to package instructions, usually 7-10 minutes.
6. Add the turkey and season. Stir in the cooked turkey meat and let it heat for a few minutes. Add dried thyme and rosemary (if using). Season with salt and pepper to taste. If desired, add a tablespoon of lemon juice for brightness.
7. Finish. Stir in the chopped parsley and serve the soup warm. Enjoy!
Tips for the Best Turkey Noodle Soup
Follow these tips for the most irresistible soup.
- The meat matters. Use a mix of dark and white turkey meat. This will give you the best flavor and texture.
- Put in the prep work. Cut the vegetables into uniform pieces to ensure even cooking and a better presentation.
- Simmer the stock low and slow. Let the stock simmer gently. This extracts the most flavor from the turkey bones and aromatics without making the broth cloudy or greasy.
- Season the soup well. Taste the soup as it cooks and adjust the seasoning with salt and pepper. Don’t be afraid to add more herbs or spices!
Add-Ins, Substitutions, and Variations
Here are a few ways to customize the soup to make it your own.
- Try tasty add-ins. Experiment with different vegetables (like peas, corn, or spinach), grains (like rice or barley), or even beans (like white beans or chickpeas) to make the soup your own.
- Can’t make your own stock? You can use store-bought chicken or turkey stock instead. Look for a high-quality, low-sodium variety.
- Pick your pasta. While egg noodles are classic, you can use any pasta. Orzo, ditalini, or broken spaghetti pieces are fabulous options.
- Brighten it up. Add a squeeze of lemon to brighten up the flavors and add tanginess.
- Serve it your way. Serve the soup with crusty bread, garlic croutons, or a sprinkle of grated Parmesan cheese on top. You can also garnish with extra fresh herbs like parsley or dill.
How to Store
To Store: Place the cooled soup in an air-tight container and refrigerate for 3-4 days.
To Freeze: Remove the noodles from the soup. Freeze the broth with vegetables and meat in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add freshly cooked noodles when serving.
To Reheat: Heat the soup gently on the stovetop over medium heat, stirring occasionally until warm. If stored separately, add the cooked noodles to the hot soup before serving.
Turkey Noodle Soup
10
servings25
minutes6
hours45
minutes140
This homemade turkey noodle soup is comfort food at its best! It features leftover turkey, egg noodles, and vegetables in a delicious, savory broth. Everyone will love it!
Ingredients
- For the Stock:
1 turkey carcass (from a roasted turkey, with some meat still attached)
1 large onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4 garlic cloves, smashed
2 bay leaves
1 teaspoon whole black peppercorns
10 cups water (or enough to cover the carcass)
1 teaspoon dried thyme
1 -2 sprigs fresh parsley (optional)
- For the Soup:
2 tablespoons olive oil or butter
1 large onion, diced
3 carrots, sliced
3 celery stalks, sliced
2 garlic cloves, minced
8 ounces egg noodles or your favorite pasta
2-3 cups cooked turkey meat, shredded or cubed
1 teaspoon dried thyme
1 teaspoon dried rosemary, optional
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice, optional
Instructions
- Place the turkey carcass in a large stockpot. Add the (stock) onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and parsley. Add enough water to cover the carcass.
- Bring the pot to a boil, then reduce to a simmer. Let it simmer uncovered for 2 to 3 hours, skimming off any foam or fat that rises to the top.
- After simmering, strain the broth into a large bowl or another pot. Discard the solids and set the stock aside. You should have about 8-10 cups of stock.
- Heat the olive oil or butter in a large pot over medium heat. Add the (soup) diced onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Pour the strained turkey stock back into the pot with the vegetables. Bring the soup to a simmer. Add the egg noodles (or pasta of your choice) and cook according to package instructions, usually 7-10 minutes.
- Stir in the cooked turkey meat and let it heat for a few minutes. Add dried thyme and rosemary (if using). Season with salt and pepper to taste. If desired, add a tablespoon of lemon juice for brightness.
- Stir in the chopped parsley and serve the soup warm. Enjoy!
