- 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
- 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
- Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-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 broth cools, 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).
Reviews for Old-Fashioned Turkey Noodle Soup
"Great basic recipe that guided me in making the best turkey noodle soup ever. I didn't roast the turkey, but made the broth using the carcass and leftover turkey from a double turkey breast that I smoked for Christmas. I put the broth, turkey and spices in a crockpot on high until bubbly, then added the veggies (including the onion and garlic) and cooked until tender. Instead of noodles, I made cheese & spinach tortellini (the Bertolli dry ones) and put some in each bowl and ladled the soup on top. Yum! The thyme really makes this recipe delicious!"
"I agree with everyone else. The roasting filled the house with a delicious aroma! However, remove all skin and fat before adding to the stockpot, and I had to cut the carcass in two to make it fit. I also sauteed the diced carrots and celery in butter with 1 teaspoon sugar for further flavor, and added about 1 teaspoon Kitchen Bouquet just to give it a more appetizing color. This will be my go-to recipe for using up a turkey carcass."
"Fabulous! Roasting definitely pumps the flavor up! I do noodles on the side (with a bit of margarine to flavor after draining, also keeps from sticking together) since I like a lot and husband likes a little and noodles act like sponges. I add green beans or corn too."
"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? :)"
"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!"
"Lots of turkey flavor just like mom used to make!"