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Turkey Noodle Soup

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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

Details

Servings 10
Preparation time 90mins
Cooking time 210mins

Preparation

Step 1

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 400º 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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