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Homestyle Turkey Noodle Soup

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  • Total Time: 24 hours
  • Yield: About 10 servings 1x

Ingredients

Units Scale

For the Broth:

  • 1 leftover turkey carcass, including wing and drumstick bones
  • 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

For the 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

Instructions

  1. Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic on a large rimmed baking sheet coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
  2. Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water onto the baking sheet, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.
  3. Cool slightly. Strain broth; discard bones and vegetables. Allow stock to cool, stirring occasionally. Cover and refrigerate overnight.
  4. The next day: 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.

Notes

Adapted from Lighty & Tasty, October 2005

Find it online: https://kitchenjoyblog.com/homemade-turkey-noodle-soup/