2 cups White Turkey Meat
8 cups Turkey or Chicken Stock
1 cup Water
1 cup Egg noodles
1 cup Carrotsdiced
1 large diced Onion
4 cloves Garlic
2 Celery Sticksdiced
1 Bay Leaf
1 tbsp Fresh Thyme
1/2 tsp Sage
1/2 tsp Dry Oregano
1 tbsp Dried Rosemary
1 Chicken Cube
Salt and pepper (to taste)
Well the holidays are coming to an end. And for most of us that means, having a leftover turkey in the fridge. Here is a great recipe to make, that utilizes the whole bird.
So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special.
I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of. This way I am not wasting any food by utilizing the leftover turkey.
What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside. Then all there is to do is simply boil the bird for a good 30 minutes or more.
Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock. Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.
Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey. When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.
For the noodles there are thick or thin, large and small, options. So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.
If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster. I hope you give it a try and let me know what you think. Enjoy!
Bubba has had enough excitement for one week and is now in a deep Turkey Slumber.
Note: If you have a leftover turkey, omit the chicken stock and boil your turkey carcass for one hour in 8 cups of water. And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.
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- 2 cups White Turkey Meat
- 8 cups Turkey or Chicken Stock
- 1 cup Water
- 1 cup Egg noodles
- 1 cup Carrots, diced
- 1 large diced Onion
- 4 cloves Garlic
- 2 Celery Sticks, diced
- 1 Bay Leaf
- 1 tbsp Fresh Thyme
- 1/2 tsp Sage
- 1/2 tsp Dry Oregano
- 1 tbsp Dried Rosemary
- 1 Chicken Cube
- Salt and pepper, to taste
- Start by rinsing and possible scrubbing all your vegetables to remove any dirt.
- Once cleaned, cut everything up into tiny bite size pieces.
- In a large stock pot add your water, and put your leftover turkey carcass inside. Allow this to simmer on medium - low for 30 minutes. If you do not have a turkey carcass, you can use chicken stock in replace.
- Once the time is up discard of the carcass and discard anything that looks less appealing.
- Add your onions and garlic and a bit of olive oil, along with all your dry spices.
- Simmer on medium to low heat and add in your pre cooked shredded turkey meat simmering for another 10 minutes.
- Add in all your vegetables, bay leaf and spices and allow to simmer for roughly 10 more minutes till tender.
- Add in your egg noodles and simmer on low heat for roughly 7 minutes till tender, be careful not to overcook the noodles otherwise they will turn mushy.
- Taste to see if salt is needed, if so add 1 tsp at a time.
- Remove the bay leaf, and ladle the hot soup into bowls and serve.
PIN IT FOR LATER