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Old-Fashioned Turkey Noodle Soup

 Old-Fashioned Turkey Noodle Soup
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
10 ServingsPrep: 3-1/2 hours + chilling Cook: 45 min.


  • 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


  • 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

2 of 2

Old-Fashioned Turkey Noodle Soup (continued)

Directions (continued)

  • 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).
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.