[X]

Home > Recipes > Old-Fashioned Turkey Noodle Soup

Old-Fashioned Turkey Noodle Soup Recipe

Old-Fashioned Turkey Noodle Soup Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. —Taste of Home Test Kitchen

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Old-Fashioned Turkey Noodle Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Old-Fashioned Turkey Noodle Soup Recipe

Prep: 3-1/2 hours + chilling Cook: 45 min.

Yield: 10 Servings

210 45 255

Ingredients

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Directions

Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.
Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until cooled, stirring occasionally. Cover and refrigerate overnight.
Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper. Yield: 10 servings (about 4 quarts).

Nutritional Facts 1-1/2 cup equals 188 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 670 mg sodium, 17 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Old-Fashioned Turkey Noodle Soup in Light & Tasty October 2005, p28

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Old-Fashioned Turkey Noodle Soup

Old-Fashioned Turkey Noodle Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Dec. 01, 2012 by ConnieK

This is the best turkey soup ever. Roasting the carcass and vegetables in the oven first adds incredible richness and depth to the broth. I liked making the noodles in a different pot then adding them to the broth, it keeps the broth from becoming too "starchy" or thick. I made Rustic Round Herb Bread (also on this site) to go with it. Yikes, the best!!!! Can't wait to have leftovers tomorrow. Can a soup like this be even better the next day? :)

Reviewed on Nov. 29, 2012 by OhYummy!

What to do with a turkey carcass? This is the answer...don't throw it away. Wow - this is the best turkey soup...now, my "GO TO" recipe after Thanksgiving. Lots of flavor. After roasting in the oven, I used the pressure cooker (to save time) for 30 minutes. Refrigerated for few hours, skimmed the fat -just added the noodles & veggies to the broth for 10 minutes - no need to cook them separately. I like veggies that aren't overcooked & mushy in a soup. (Added to the BROTH: 1/2 tsp each of onion & garlic powder & poultry seasoning) Ate the same day for dinner. Yum!

Reviewed on Nov. 25, 2012 by jerrymcm

Lots of turkey flavor just like mom used to make!

Reviewed on Nov. 25, 2012 by momalur

Roasting sounds like a great way to get additional flavor. I cook my noodles but do not add then to the pot but serve on the side. I find they absorb a fair bit of liquid and have to add more broth if served the next day.

Reviewed on Nov. 25, 2012 by mas4144

This recipe is similar to a recipe I use except for one time saving step that I do. Instead of puttig the turkey carcass in a stockpot and simmering for sevearl hours I use a pressure cooker. It takes much less time and any remaining meat on the carcass will literally fall off the bone. Depending on the size of the carcass and the size of the pressure cooker, you may have to break the carcass into pieces to fit your pressure cooker pot.