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close-up of cooked turkey noodle soup in large white soup pot with a large spoon scooping out soup
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Turkey Noodle Soup

Author: Sandra Valvassori

sandravalvassori.com

This hearty and restorative Turkey Noodle Soup makes the best use of your holiday turkey leftovers. With loads of veggies, an easy homemade stock, and perfectly tender noodles, it's the best, coziest soup for this time of year.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings: 8

Ingredients

Turkey Stock

  • 1 leftover turkey carcass
  • 2 bay leaves
  • 5 sprigs fresh thyme
  • 10 sprigs fresh parsley
  • 1 cup dry white wine (optional, see notes)

Turkey Soup

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and sliced
  • 2 ribs of celery, 1/4-inch diced
  • 2 cloves garlic, minced
  • kosher salt and freshly cracked black pepper
  • 10 cups turkey stock (or low-sodium store-bought chicken broth - see notes)
  • 8 ounces egg noodles (or any noodles of your choice)
  • 3 cups cooked shredded turkey meat
  • 1/4 cup finely chopped flat leaf parsley

Instructions

Make Turkey Stock (Optional)

  • Remove most of the meat from the leftover thanksgiving turkey and reserve it for the soup. Leave any skin and a bit of meat on the bones—these will add more flavor and gelatin to the stock.
  • Using your hands, or a kitchen shears if needed, break the larger pieces of bone so they fit in your largest soup pot. Add enough cold water to the pot to cover the bones by two to three inches. Add bay leaves, thyme sprigs, parsley sprigs, and white wine (if using).
  • Bring almost to a boil over medium-high heat then reduce heat to low so it maintains a gentle simmer. Cook for 2 hours or up to 8 hours.
  • Strain stock through a colander into a large bowl, then strain again through a fine-mesh sieve; discard solids. If using immediately, let stock cool slightly and skim some fat from the surface. To use later, let stock cool completely then refrigerate, covered, in an airtight container for up to 3 days. Stock can also be frozen for up to 4 months.

Turkey Noodle Soup

  • Heat oil in a large pot over medium-hight heat. Add onion, carrots and celery and cook until slightly soft, about 5 minutes. Stir in garlic, cook for 30 seconds, then season with a few pinches of salt and pepper.
  • Add stock and bring to a low boil. Reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
  • Add egg noodles, 1 teaspoon salt, and 1/4 teaspoon black pepper and return to a low boil. Cook just until noodles are al dente. (Alternatively, cook the noodles separately so they don't get mushy and soak up all the broth.)
  • Stir in shredded turkey and chopped parsley and cook 2 to 3 minutes longer or until turkey is heated through. Taste and adjust seasoning with a little more salt and pepper, if needed. Serve immediately.

Notes

  • Dry White Wine: Though optional, it will add a lovely complex flavor to the broth. Particularly if you are trying to rush the stock's cooking time.  
  • Broth: If using store-bought broth, consider adding 2 bay leaves and 4-5 thyme sprigs.
  • Storage: If you cooked the noodles in the broth, be sure to strain the soup and store the noodles and broth separately. This will avoid the noodles soaking up all the broth and going mushy. Store the leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: This turkey soup freezes beautifully, but again, it is best to store the noodles and broth separately. Cool the soup completely, then place in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.