Turkey Noodle Soup
A hearty Turkey Noodle Soup made with homemade turkey stock, tender shredded turkey, vegetables, and egg noodles simmered together for a flavorful and comforting meal.
10 Servings
Ingredients
For the Stock:
- 1 turkey carcass with some meat remaining
- 1 large onion quartered
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 garlic cloves smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 10 c water or enough to cover the carcass
- 1 tsp dried thyme
- 1 –2 sprigs fresh parsley optional
For the Soup:
- 2 tbs olive oil or butter
- 1 large onion diced
- 3 carrots sliced
- 3 celery stalks sliced
- 2 garlic cloves minced
- 8 oz egg noodles or preferred pasta
- 2 –3 c cooked turkey meat shredded or cubed
- 1 tsp dried thyme
- 1 tsp dried rosemary optional
- Salt and freshly ground black pepper to taste
- 2 tbs fresh parsley chopped
- 1 tbs fresh lemon juice optional
Instructions
Prepare the Stock:
- Place the turkey carcass into a large stockpot. Add the quartered onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and parsley. Pour in enough water to fully cover the carcass. Bring the mixture to a boil, then reduce to a gentle simmer. Allow it to simmer uncovered for 2–3 hours, skimming off any foam or excess fat from the surface.
Strain the Stock:
- After simmering, strain the liquid through a fine-mesh sieve into a large bowl or clean pot. Discard the solids. You should yield approximately 8–10 cups of stock. Set aside.
Cook the Vegetables:
- In a separate large pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 5–7 minutes, until the vegetables begin to soften and become fragrant.
Combine Stock and Vegetables:
- Pour the reserved turkey stock into the pot with the sautéed vegetables. Bring the mixture to a simmer.
Cook the Noodles:
- Add the egg noodles (or pasta of choice) and cook according to package instructions, typically 7–10 minutes, until tender but not mushy. Stir occasionally to prevent sticking.
Add the Turkey:
- Stir in the shredded or cubed turkey meat. Add dried thyme and rosemary, if desired. Allow the soup to heat through for several minutes. Season with salt and freshly ground black pepper to taste.
Finish and Serve:
- Just before serving, stir in the chopped fresh parsley and a splash of lemon juice for brightness, if using. Ladle the soup into bowls and serve warm.
Notes
To make this Turkey Noodle Soup gluten-free, substitute the egg noodles with certified gluten-free pasta or rice. Additionally, verify that the turkey stock ingredients (including seasonings and broth, if supplemented) are certified gluten-free.