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+ servings

Turkey Noodle Soup

Servings 3 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. 
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