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

Old-Fashioned Turkey Noodle Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 3-1/2 hours + chilling Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 3-1/2 hours + chilling Cook: 45 min.
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until cooled, stirring occasionally. Cover and refrigerate overnight.
  4. 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).
Originally published as Old-Fashioned Turkey Noodle Soup in Light & Tasty October 2005, p28

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.

Reviews for Old-Fashioned Turkey Noodle Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 1, 2013

I used an organic turkey and did not put in the oven as I found the recipe after I had simmered it on the stove. Best soup I ever made after Thanksgiving!

MY REVIEW
Reviewed Dec. 1, 2012

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? :)

MY REVIEW
Reviewed Nov. 29, 2012

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!

MY REVIEW
Reviewed Nov. 25, 2012

Lots of turkey flavor just like mom used to make!

MY REVIEW
Reviewed Nov. 25, 2012

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.

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