Turkey Noodle Soup

Turkey Noodle Soup


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Sick of the same old chicken noodle soup? Use turkey instead and change things up next time you're cooking up this comfort food soup!

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Time needed

20 min preparation + 3.5 hour cooking

Serving Size / Yield

6 servings


  • Broth:
  • 1 tablespoon olive oil
  • 2 carrots, peeled and coined
  • 4 stalks celery, washed and sliced thin
  • 2 onions, roughly chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 roasted turkey carcass, with leftover meat attached
  • For the noodle soup:
  • leftover cooked turkey, chopped or shredded
  • 1 lb carrots, peeled and coined
  • 5-6 stalks of celery, washed and sliced thin
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 box noodles
  • salt and pepper

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Put the oil, onions, carrots, celery and garlic in a large, deep pot and sauté on medium until vegetables are soft. Add turkey carcass, bay leaves and peppercorns. Add water, just enough to cover the pots contents. Cook uncovered and on low until broth reduces to half, about 2-3 hours. Set aside the carcass and skim the oil layer that has formed off of the broth. Strain the broth into another pot. Season the broth with salt and pepper to taste. Add carrots, celery, garlic and onions, bringing it to a boil. Cook until the vegetables are tender. In a separate pot cook the noodles, drain (don’t rinse) and add to broth. Add the turkey and any carcass meat scraped.

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