Turkey noodle soup is a classic comfort food that is perfect for cold weather or when you’re feeling under the weather. It’s a hearty and filling soup that is easy to make and can be customized to your liking. Whether you’re using leftover turkey from Thanksgiving or cooking a turkey specifically for this recipe, it’s a great way to use up any extra meat. In this blog post, we’ll share a recipe for old-fashioned turkey noodle soup that is sure to warm you up on a chilly day. The recipe uses a combination of roasted turkey carcass, vegetables, and egg noodles to create a rich and flavorful broth. It’s perfect for lunch or dinner and can be served with crusty bread or crackers. Let’s get started!
I usually collect Turkey and Chicken bones in the freezer until I am ready to make the rich broth after roasting the bones with carrots, onions and celery. Save a couple of quarts for later to use instead of store bought bouillon cubes or broth.
Turkey Noodle Soup
Ingredients
Broth
- 1 or more leftover Turkey carcasses or equivalent amount of turkey and chicken bones.
- 1 medium onion, cut into large wedges
- 2 unpeeled carrots, cut into 2 inch chunks
- 4 celery stalks, cut into 2 inch chunks
- 6 or more garlic cloves, peeled
- 6 quarts cold water
Soup
- 4 quarts water
- 1/2 pkg vermicelli
- 2 cups carrots, diced
- 2 cups celery, diced
- 3 cups leftover turkey, cubed
- 1/4 cup minced parsley
- 2 1/2 tsp salt
- 2 tsp dried thyme leaves
- 1 tsp black pepper
Instructions
- Place the turkey carcasses or bones, carrots, onion, celery, and garlic for the broth is a large roasting pan coated with cooking spray. Bake, uncovered, at 400 degrees for 1 hour, turning every 20 minutes.
- Transfer the carcasses, bones, and vegetables to a large stock pot. Add 4 quarts cold water. Use the other 2 quarts to deglaze the roasting pan and add to the pot. Bring to a boil. Reduce heat; cover and simmer for 3 to 4 hours.
- Cool slightly. Strain broth; discard bones and vegetables. Set the stockpot in a cold water or ice bath until the broth cools. Stir and skim as necessary. At this point you can refrigerate overnight and skim in the morning.