Classic Turkey Noodle Soup Recipe

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Classic Turkey Noodle Soup Recipe

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5 2
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I usually try three new recipes a week. My wonderful husband willingly samples everything I make...even if it is a flop! This old-fashioned soup is one of his favorites.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1 leftover turkey carcass (from a 12- to 14-pound turkey)
  • 3-1/2 quarts water
  • 4 chicken bouillon cubes
  • 1 large onion, halved
  • 4 whole peppercorns
  • 2 bay leaves
  • 1 teaspoon poultry seasoning
  • 1 teaspoon seasoned salt
  • 1/2 to 3/4 teaspoon pepper
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium potato, peeled and diced
  • 1/2 cup chopped onion
  • 1 medium turnip, peeled and diced, optional
  • 1 cup uncooked egg noodles

Directions

Place the first nine ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
Add vegetables to broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Yield: 14 servings (3-1/2 quarts).
Originally published as Turkey Noodle Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p23

Nutritional Facts

1 cup: 88 calories, 2g fat (0 saturated fat), 15mg cholesterol, 522mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 1 leftover turkey carcass (from a 12- to 14-pound turkey)
  • 3-1/2 quarts water
  • 4 chicken bouillon cubes
  • 1 large onion, halved
  • 4 whole peppercorns
  • 2 bay leaves
  • 1 teaspoon poultry seasoning
  • 1 teaspoon seasoned salt
  • 1/2 to 3/4 teaspoon pepper
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium potato, peeled and diced
  • 1/2 cup chopped onion
  • 1 medium turnip, peeled and diced, optional
  • 1 cup uncooked egg noodles
  1. Place the first nine ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside.
  3. Add vegetables to broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender. Yield: 14 servings (3-1/2 quarts).
Originally published as Turkey Noodle Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p23

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