Turkey Noodle Soup | 3-Hour Slow Simmer for Big Payoff
A deeply flavorful turkey noodle soup made entirely from a leftover turkey carcass, fresh vegetables, and hearty egg noodles. Perfect for cozy meals after the holidays.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 generous bowls
- Category: Main Course, Soup
- Method: Simmering
- Cuisine: American
Ingredients
- For the Stock (Made from Turkey Carcass)
- 1 leftover turkey carcass with a bit of meat still attached
- 12 cups cold water
- 1 large onion, quartered
- 3 celery stalks, cut into large chunks
- 2 large carrots, cut into chunks
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 sprig of fresh thyme or 1 tsp dried thyme
- Salt to taste
- For the Soup
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 2 cups shredded leftover turkey meat (white or dark meat)
- 8 oz wide egg noodles (or rotini/orzo)
- Salt and freshly cracked black pepper to taste
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano or Italian seasoning
- Optional: splash of lemon juice or dash of hot sauce for brightness
Instructions
1. Place the turkey carcass into a large stockpot or slow cooker. Break it down if needed to fit. Add cold water, onion, carrots, celery, garlic, bay leaves, thyme, peppercorns, and salt.
2. On the stovetop, bring to a boil, then reduce to a simmer. Cook uncovered for 2 to 3 hours. For a slow cooker, set to low for 8–10 hours or high for 4–5.
3. Strain the stock through a fine mesh sieve into a large bowl. Discard solids. Skim off any fat from the surface or use a fat separator.
4. Pick off any usable turkey meat from the strained carcass and set aside. You can also use additional leftover turkey meat.
5. In a clean soup pot, heat olive oil or butter over medium heat. Sauté onions, carrots, and celery for 5 to 7 minutes until softened. Add garlic and cook 1 more minute.
6. Pour in the turkey stock. Bring to a boil, then reduce to simmer. Add shredded turkey and cook for 10 minutes.
7. Stir in egg noodles and cook until tender, about 8 minutes.
8. Season with salt, pepper, parsley, and oregano. Optionally, add lemon juice or hot sauce before serving.
Notes
This soup is an excellent way to use every bit of your holiday turkey. The stock can be made in advance and refrigerated or frozen. For a gluten-free version, use gluten-free noodles or rice. A smoked turkey carcass adds a rich, smoky flavor to the broth.
Find it online: https://cookingwithramsay.com/turkey-noodle-soup/