Old-Fashioned Turkey Noodle Soup Recipe
- 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 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).
Reviews for Old-Fashioned Turkey Noodle Soup
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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.
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!
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!