Turkey Noodle Soup Recipe

5 from 1 vote

Tender turkey, hearty noodles, and a deeply flavorful homemade stock come together in this classic post-holiday soup.

Prep Time15

Cook Time4 25

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: leftover turkey, turkey noodle soup, turkey soup

Servings:

Calories: 312kcal

Author: Leigh Harris

In a large stockpot, add the turkey carcass, carrots, celery, onion, garlic, bay leaf, thyme sprigs, fresh parsley, kosher salt, and pepper. Cover with 16 cups of water. Bring to a boil, reduce to a gentle simmer, and cook 3–4 hours until reduced by half (8 cups), occasionally skimming foam from the surface. Strain the broth through a fine mesh strainer and set aside.
1 Cooked Turkey carcass, 3 ribs Celery, 3 medium Carrots, 3 cloves Garlic, 1 large Sweet onion, 2 Bay leaves, 5 sprigs Fresh thyme, 5 sprigs Fresh parsley, 1/2 tsp Kosher salt, 2 tsp Black pepper corns, 16 cups Water

Heat the oil and butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté 8-10 minutes until softened. Add the thyme, bay leaf, garlic, salt, pepper, and cook another minute.
1 tbsp Olive oil, 1 tbsp Unsalted butter, 3 ribs Celery, 3 medium Carrots, 1 cup Onion, 6 sprigs Fresh thyme, 1 Bay leaf, 2 cloves Garlic, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
Pour in the turkey stock and bring to a boil, reduce to a simmer, and cook until the vegetables are tender, about 10-15 minutes. Meanwhile, cook the egg noodles al dente according to the package instructions and keep them separate from the soup.
8 cups Turkey stock, 5 ounces Wide egg noodles
Remove the thyme sprigs and bay leaf, stir in the shredded turkey and chopped parsley. Season to taste with additional salt and pepper. Add the cooked noodles to each bowl when ready to serve.
4 cups Diced cooked turkey, 2 tbsp Fresh parsley

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Cook noodles separately. Cook the noodles in a separate pot and add them only to individual servings — this prevents sogginess.
Alternatively, you can cook the noodles in the soup. This will help flavor the noodles, but they will almost immediately start soaking up the broth and become extremely mushy!
Store soup and noodles separately in an airtight container for up to 4 days in the fridge or 3 months in the freezer.