Turkey Noodle Soup

Turkey Noodle Soup
Turkey Noodle Soup

PREP TIME

90

minutes

TOTAL TIME

210

minutes

SERVINGS

10

servings

PREP TIME

90

minutes

TOTAL TIME

210

minutes

SERVINGS

10

servings

Ingredients

  • Broth:

  • 1

    leftover turkey carcass

  • 2

    turkey wings

  • 2

    turkey drumsticks

  • 1

    turkey neck bone

  • 1

    medium onion, cut in wedges

  • 2

    small carrots, cut in chunks

  • 6 to 8

    garlic cloves, peeled

  • 4

    quarts plus 1 cup cold water

  • Soup:

  • 3

    quarts water

  • 2

    cups diced carrots

  • 2

    cups diced celery

  • 3

    cups cubed turkey

  • 5

    cups uncooked egg noodles

  • 1/4

    cup minced fresh parsley

  • 2 1/2

    tsp salt

  • 2

    tsp dried thyme

  • 1

    tsp pepper

Directions

Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15" x 10" x 1" baking pan coated with cooking spray. Bake, uncovered, at 400ยบ for 1 hour, turning once. Transfer the carcass, bones and vegetables to an 8-qt soup kettle. Add 4 quarts cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to kettle. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. Cool slightly. Strain broth; discard bones and vegetables. Set soup kettle 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 quarts 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)

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