Leftover Turkey Noodle Soup
Comforting Leftover Turkey Noodle Soup made completely from scratch! This noodle soup is a great way to use up a bunch of what you already had on hand for the holiday.
Ingredients
For the Broth
- 1 turkey carcass (leftover from a carved turkey, all meat removed)
- 16 cups water
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
For the Soup
- 2 to 3 cups cooked turkey meat (chopped, white or dark)
- 1 medium onion (chopped)
- 2 stalks celery (diced)
- 3 medium carrots (chopped)
- 1 cup egg noodles (dry)
- 1 cup frozen peas (thawed)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ teaspoon dried ground thyme (or to taste)
- ¼ teaspoon dried ground cloves (or to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Make the broth: In a large soup pot, add turkey carcass and water. Season with salt and pepper. Cook for about 1.5 hours, covered over medium-low heat. Remove the carcass from the soup using tongs or a slotted spoon. All there should be left in the pot should be the broth.
- Make the soup: Add onion and celery to a pot. Bring it to a boil and let simmer for 15 minutes.
- Add turkey meat, carrots, thyme, cloves and noodles. You might need to add a couple more cups of water as some of it may have evaporated. Bring to a boil and simmer over medium heat for about 8 more minutes, or until noodles are cooked.
- Try and season with salt and black pepper to taste. Stir in peas, garnish with parsley, and enjoy!