Turkey Noodle Soup

5 from 2 votes

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.

Prep Time20

Cook Time30

Additional Time4

Total Time4 50

Course: Soups and Stews

Cuisine: American

Keyword: leftover turkey soup, turkey carcass soup, Turkey Noodle Soup

Servings: Servings

Author: Pat Nyswonger

Ingredients

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.

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