Turkey Noodle Soup Recipe

Turkey Noodle Soup Recipe photo by Taste of Home

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This soup is hearty and flavorful. I use leftover turkey and the carcass to prepare this soup—a little goes a long way.—Margaret Shauers, Great Bend, Kansas

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Turkey Noodle Soup Recipe

Prep: 20 min. Cook: 1-1/4 hours

Yield: 6 Servings

20 75 95

Ingredients

9 cups homemade turkey or chicken broth
4 medium carrots, shredded
3 celery ribs, sliced
1 medium onion, chopped
1 teaspoon rubbed sage
1/2 teaspoon pepper
3 whole cloves
1 bay leaf
2 cups diced cooked turkey
1 cup uncooked macaroni
1/4 cup chopped fresh parsley

Directions

In a large kettle or Dutch oven, combine the first six ingredients. Tie cloves and bay leaf in a cheesecloth bag and add to kettle; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey, macaroni and parsley; cover and simmer for 15-20 minutes or until the macaroni is tender and the soup is heated through. Discard spice bag. Yield: 6 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 179 calories, 4 g fat (1 g saturated fat), 35 mg cholesterol, 1,462 mg sodium, 18 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Turkey Noodle Soup in Taste of Home October/November 1996, p19

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana