Turkey Noodle Soup

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This simple soup is perfect for a cold day!

We’re excited to share this cozy and comforting Turkey Noodle Soup just in time for the upcoming cold front. It’s the perfect way to transform your leftover holiday turkey into a hearty, wholesome meal. With tender turkey, flavorful broth, and soft noodles, each bowl feels like a warm hug on a chilly day.

We used our leftover turkey from the holidays, and we froze.

Whether you’re looking to clear out the freezer or simply craving a classic comfort food, this soup is sure to become a seasonal favorite!

Turkey Noodle Soup

Servings quarts

Ingredients

3 lbs of turkey cooked or raw (we used a turkey carcass and extra pieces)
2 medium onions, peeled and halved
4 large carrots, peeled and cut in half
3 stalks of celery, cut in half
2 bay leaves
Kosher salt
Black Pepper
1 lb egg noodles
1 tbsp butter

Garnish

Parsley
Grated sharp cheese (we used Asiago)

Instructions

In a large pot, place the turkey pieces, onions, carrots and celery. Fill the pot to cover the ingredients.
Cover the pot, place it on the cooktop, and bring it to a boil.
After the water comes to a boil, add the bay leaves and season with Kosher salt and black pepper.
Let the soup simmer for 3-5 hours. The longer it simmers, the more flavor it will have. We let ours simmer for the entire 5 hours.
Remove the soup from the heat. Carefully strain the soup through a colander, separating the turkey pieces and vegetables from the broth.
Let the turkey pieces cool until you can touch them.
While the turkey meat cools, boil a large pot of salted water and cook the egg noodles. Drain the egg noodles, return to the pot, and add 1 tablespoon of butter. Gently stir to lightly coat the egg noodles, this prevents them from sticking.
Once the turkey is cool enough to touch, work through the pieces, carefully separating the meat from the bones and placing it in a separate bowl. Discard the bay leaves.
Remove the vegetables, slice the carrot pieces into rounds, and place them in the bowl with the turkey meat. You can also chop the celery and onions if desired.
If made ahead, the broth, meat, and noodles can be stored in the refrigerator at this point. You can also freeze all the ingredients separately.
To serve, bring the broth to a simmer, add the desired amount of turkey meat, vegetables, and noodles to the pot, and heat until steaming hot.
Ladle into serving bowls and top with chopped parsley and grated cheese.