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Leftover Turkey Noodle Soup

Leftover Turkey Noodle Soup

Using Leftover Turkey bones to make broth and then soup is an easy, cost effective way to make lots of meals in advance!  This warm and comforting Turkey Noodle Soup will become a favorite after all your holiday gatherings! 

Course Main Course
Cuisine American
Keyword thanksgiving leftovers, Turkey Broth, turkey noodle soup, Turkey Stock
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 18 Cups
Author Holly

Ingredients

Easy Turkey Bone Broth

  • 1 Turkey carcass stripped of meat
  • 3 cartons Chicken broth *900ml cartons
  • 4 litres Water
  • 2 stalks Celery *with leaves *cut into large chunks
  • 2 Carrots *cut into large chunks
  • 1 Onion, large *quartered
  • 2 Bay leaves
  • 1 tbsp Kosher salt

Turkey Noodle Soup

  • 18 cups Turkey Bone Broth
  • 2 Carrots, large chopped
  • 2 Celery stalks chopped
  • 1 Yellow onion, large diced
  • 4 Garlic cloves
  • 2 Tbsp Better than Bouillon, Chicken
  • 1 Tsp Black Pepper
  • 1 Tbsp Dried thyme leaves
  • 3 Tsp Dried Parsley Flakes
  • 1 bag Egg Noodles, 340g bag *I used No Yolks brand
  • Salt and Pepper to taste
  • 6 cups Leftover turkey meat chopped

Instructions

Turkey Bone Broth

  1. Pick as much meat off the bones as possible and split the bones apart, placing into a large stock pot.  Add the chicken stock and top with water making sure all the bones are submerged.  

  2. Place the lid on the pot and bring to a boil and then turn down the heat to keep at a simmer for approximately 20-30 minutes skimming off any foam and fat that accumulates.  After there is no more foam add celery, carrots, onion, bay leaves and salt.  Simmer for approximately 2 hours covered or with lid just slightly  open.

  3. Strain out all bones and vegetables to throw away and keep all that wonderful broth for some excellent turkey soup!  

Turkey Noodle Soup

  1. Using the broth from above bring or keep at a slow simmer.  Add all ingredients  EXCEPT for the egg noodles and turkey meat and simmer for 10 minutes until the carrots are starting to get softer.  

  2. Then add egg noodles and chopped up turkey meat for an additional 10 minutes until vegetables and noodles are both tender. 

  3. Enjoy immediately or soup will keep in the fridge for up to 3 days.  Soup can be ladled into containers and frozen for up to 3 months. 

Recipe Notes

*The egg noodles soak up a lot of the broth, if you prefer to boil them separately then add to the broth that is good too!