Turkey Noodle Soup (from a Turkey Carcass)

Turkey noodle soup is one of the best ways to put that leftover Thanksgiving turkey carcass to work. Instead of tossing the bones, simmer them into a rich, flavorful broth, then add tender vegetables, noodles, and the bits of turkey meat left on the bones.

It’s an old-fashioned, hearty soup made almost entirely from leftovers. And since the broth is made from scratch, you get plenty of that slow-simmered turkey flavor in every bowl.

Like a good chicken noodle soup, this turkey soup is all about comfort. Tender vegetables, noodles, and chunks of turkey in a savory homemade broth make a satisfying meal, especially with a slice of crusty bread on the side.

Don’t Toss That Turkey Carcass!

Homemade broth makes the difference: Simmering the turkey bones with garlic, onion, and fresh herbs creates a rich, savory broth that gives this soup its flavor. Our homemade turkey broth recipe is another great way to put those leftover bones to work.

Makes the most of your leftovers: Even a well-carved turkey has bits of meat tucked around the bones. Those pieces go right back into the soup, so very little goes to waste. Try our dry brined turkey or our smoked turkey.

A hearty, satisfying meal: Carrots, celery, mushrooms, and noodles turn that homemade turkey broth into a substantial soup that can stand on its own for dinner.

Great for making ahead: The broth takes several hours to simmer, but most of that time is hands-off. You can make it ahead and finish the soup when you’re ready.

Ingredients and Substitutions

Turkey carcass: Use the bones from a roasted turkey, including the neck, wings, and drumstick bones if you have them. Leave any remaining meat attached; you’ll remove it after the broth simmers and add it to the soup.

Fresh herbs: Parsley, thyme, rosemary, and sage give the homemade broth its savory flavor. Poultry seasoning adds another layer of flavor.

Onion and garlic: Both go into the broth, and you’ll use more when making the soup. There’s no need to peel the onion or garlic for the broth since you’ll strain out the solids.

Vegetables: Carrots, celery, onion, and mushrooms make the soup hearty. The mushrooms add an earthy, savory flavor, but you can leave them out if you prefer.

Noodles: Egg noodles are a classic choice, but other short pasta shapes work well. Cook them separately so they don’t absorb all that wonderful broth while the soup sits.

Turkey broth: This recipe makes its own broth from the carcass. If you already have homemade turkey broth on hand, you can skip the broth-making step and go straight to the soup.

More Hearty Soup Recipes

If you have more leftover turkey to use, or you’re simply in the mood for another hearty bowl of soup, try one of these recipes.

• Turkey Vegetable Farro Soup: A hearty combination of turkey, vegetables, and chewy farro.
• Turkey Lentil Soup: Leftover turkey and lentils make a filling, satisfying soup.
• Chicken and Dumplings: Tender chicken and fluffy dumplings in a savory broth.
• Slow Cooker Beef Barley Soup: Tender beef, vegetables, and barley in a rich broth.

One More Reason to Look Forward to Turkey Leftovers

A pot of homemade turkey noodle soup is a pretty good reward for all that Thanksgiving cooking. Serve it with a thick slice of rustic sourdough bread and plenty of butter for a cozy meal that makes the most of those leftovers.

And if you still have turkey in the fridge, put it to work in our turkey tetrazzini or cheesy turkey pasta bake. A few good leftover recipes can keep Thanksgiving dinner going without feeling like you’re eating the same meal over and over.v

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Additional Time: 4 hours hrs

Total Time: 4 hours hrs 50 minutes mins

5 from 2 votes

Turkey Noodle Soup

By Pat Nyswonger

This homemade turkey noodle soup starts with a rich broth made from a leftover turkey carcass. Tender turkey, vegetables, and noodles turn it into a hearty, old-fashioned soup that makes the most of your Thanksgiving leftovers.

If you make this recipe, please leave a star rating and comment.

Servings: 12 Servings

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Ingredients 

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Turkey Broth:

• ▢ 1 leftover turkey carcass parts, such as neck, wings, and drumsticks; with meat still on bones
• ▢ 1 onion, halved
• ▢ 1 whole garlic head, halved
• ▢ 2 teaspoons salt
• ▢ 1 tablespoon poultry seasoning
• ▢ 1 teaspoon whole peppercorns
• ▢ Fresh herb bundle (parsley, thyme, rosemary)
• ▢ 1 sprig fresh sage, add to the herb bundle
• ▢ 6 quarts water, cold

The Soup:

• ▢ 2 tablespoons olive oil
• ▢ 1 large onion, chopped
• ▢ 3-4 stalks celery , sliced
• ▢ 4 large carrots, peeled and cut into ½ inch cubes
• ▢ 3-4 garlic cloves, chopped
• ▢ 8 ounces fresh mushrooms, sliced
• ▢ 5 quarts reserved turkey broth
• ▢ 3 bay leaves
• ▢ 1 teaspoon salt, or to taste
• ▢ ½ teaspoon ground black pepper
• ▢ 8 ounces dry pasta

Instructions 

For the Turkey Broth:

• Break up the turkey carcass and add to a large soup pot with the onion and garlic. Tie the fresh herbs together with a string and add to the pot.
• Pour in the water, there should be enough cold water to cover the bones by at least 1-inch.
• Over high heat, bring the pot to a boil then immediately reduce the heat to low and simmer with a gentle bubbling for 4 or 5 hours.  Do not allow the liquid to boil.  Occasionally skim off and discard any foam that accumulates on the surface.
• Scoop the bones from the broth and when cool enough to handle strip the meat from them, cut large pieces into small, bite-size pieces, and reserve.  Discard the stripped bones.  Strain the broth through a fine-mesh strainer and set aside until needed.  Discard the solids.

For the Turkey Soup:

• In a large Dutch oven or soup pot set over medium-high, add the oil, and when it is hot add the onion, celery, carrots, and mushrooms.  Cook until slightly softened, add the garlic, and when it is fragrant stir in reserved turkey broth and turkey meat. Add the bay leaves, salt/pepper, bring the soup to a boil then immediately reduce the heat to low and simmer for 30 minutes. 
• For the Noodles: In a large saucepan of salted water, cook the noodles to just tender then drain and add to the soup.  (See Notes)

Notes

Turkey carcass: Use the carcass from a roasted turkey, including any remaining meat on the bones. If you don’t have a carcass, you can use roasted turkey wings, drumsticks, or other bone-in turkey parts.

Amount of turkey meat: The amount of meat in your soup will depend on how thoroughly the turkey was carved. Remove whatever meat remains on the bones after making the broth. For a meatier soup, add some extra leftover cooked turkey.

Keep the noodles separate: If you’re serving all the soup at once, you can stir the cooked noodles directly into the pot. Otherwise, keep them separate so they don’t soak up the broth and become soggy. Toss the drained noodles with a tablespoon of olive oil to prevent sticking, then portion them into bowls and ladle the hot soup over them.

Storage: Refrigerate the soup and noodles separately in shallow, covered containers within 2 hours of cooking. Store in the refrigerator for up to 3 to 4 days.

Freezing: Freeze the soup without the noodles in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator, reheat to 165°F, and serve with freshly cooked noodles.

Nutrition

Serving: 1, Calories: 227kcal, Carbohydrates: 13g, Protein: 23g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 75mg, Sodium: 1931mg, Fiber: 2g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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