Turkey Noodle Soup
Turkey Noodle Soup made with turkey carcass, cooked turkey, egg noodles, onion, carrots, celery, garlic, thyme, rosemary, parsley, and lemon.
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Servings: 10
Ingredients
For the Turkey 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 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 Turkey Noodle Soup
- 2 tbsp 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 to taste
- Black pepper to taste
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh lemon juice optional
Instructions
Prepare the stock ingredients.
- Place the turkey carcass in a large stockpot.
Add the vegetables and aromatics.
- Add the quartered onion, roughly chopped carrots, roughly chopped celery, smashed garlic cloves, bay leaves, whole black peppercorns, dried thyme, and fresh parsley, if using.
Add the water.
- Pour in enough water to cover the turkey carcass, approximately 10 c.
Bring the stock to a boil.
- Place the stockpot over medium-high heat and bring the mixture to a boil.
Simmer the stock.
- Reduce the heat to low and simmer uncovered for 2 to 3 hours. Skim off any foam or fat that rises to the surface.
Strain the stock.
- Carefully strain the broth into a large bowl or another pot. Discard the solids. Set the strained turkey stock aside. The yield should be approximately 8 to 10 c.
Cook the soup vegetables.
- In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic.
Sauté the vegetables.
- Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the turkey stock.
- Pour the strained turkey stock into the pot with the sautéed vegetables. Stir to combine.
Bring the soup to a simmer.
- Heat the soup until it reaches a gentle simmer.
Add the noodles.
- Add the egg noodles or preferred pasta. Cook according to the package instructions, usually 7 to 10 minutes, or until tender.
Add the cooked turkey.
- Stir in the shredded or cubed cooked turkey meat. Simmer for a few minutes, or until the turkey is heated through.
Season the soup.
- Add the dried thyme and dried rosemary, if using. Season with salt and black pepper to taste.
Add lemon juice, if desired.
- Stir in the fresh lemon juice for added brightness, if preferred.
Finish with parsley.
- Stir in the chopped fresh parsley just before serving.
Serve.
- Ladle the soup into bowls and serve warm.
Notes
To make this Turkey Noodle Soup gluten free, replace the egg noodles with certified gluten-free noodles or gluten-free pasta. Verify that the cooked turkey, turkey stock ingredients, dried herbs, peppercorns, and any packaged broth or pasta are labeled gluten free. If using store-bought broth to supplement the stock, choose a certified gluten-free option. Use clean cookware, utensils, strainers, and serving bowls to prevent cross-contact with gluten-containing foods.