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–+ servings

Homemade Turkey (or Chicken) Noodle Soup

After a big turkey dinner, don’t let your turkey carcass go to waste! Instead, use it to make a deliciously hearty homemade turkey noodle soup!
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Prep Time 2 hours
Cook Time 2 hours 30 minutes
Servings 12 servings

Ingredients
  

Turkey Stock

  • 1 cooked turkey carcass (giblets and internal stuffing or trimmings discarded- also can use rotisserie chicken)
  • 1-2 tbsp olive oil
  • 2-4 large carrots cut into large chunks
  • 1 stalk celery cut into large chunks
  • 2 large white onions quartered
  • 1 head garlic peeled and halved
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 bunch fresh sage
  • 2-3 bay leaves
  • 1-2 tsp whole black peppercorns inside cheesecloth tied with cooking twine

Turkey Noodle Soup

  • 2+ cups Shredded turkey meat (from stock recipe)
  • 2+ quarts turkey stock (from stock recipe, or from store)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion finely chopped
  • 3-4 cloves garlic minced
  • 2 medium carrots finely chopped
  • 4 sprigs fresh thyme removed from stems
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh sage finely chopped
  • 1 handful fresh flat-leaf Italian parsley finely chopped
  • 1-2 bay leaves
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 8 oz egg noodles (or pasta of choice)

Instructions
 

Turkey (or Chicken) Stock Directions:

  • Heat 1 tbsp olive oil in a large stockpot over medium heat, add rough chopped carrots, celery, onions and garlic into the large stockpot. Sauté for approximately 2 minutes until fragrant. Add the turkey carcass, and pour enough cold water into the pot to cover entire carcass (any more will make the broth weak). Add the bay leaves, whole fresh herbs, and peppercorns.
  • Allow the water to slowly come to a boil. Lower heat to medium-low, and gently simmer partially covered for 1 ½ - 2 hours, or until turkey meat falls off the bones. As stock cooks, skim and discard impurities that rise to the surface. Add more water is needed to keep the carcass fully submerged while simmering. You can break up the turkey carcass as it cooks to reduce its size inside the stockpot.
  • Strain the stock through a fine sieve into a large bowl or pot. Use the stock immediately, or refrigerate to make soup the following day. If storing, cover turkey stock and allow it to cool in an ice water bath. Stir occasionally until it has finished cooling. Place the turkey stock in a storage container and refrigerate, or freeze.
  • Place “discarded” turkey on a cutting board until it is cool enough to handle, then sort through the meat piece by piece. Discard cooking vegetables, herbs, skin, bones and cartilage. Hand shred the good turkey meat into bite sized pieces, and place in a separate bowl. If making soup the following day, refrigerate overnight.

Turkey (or Chicken) Noodle Soup Directions:

  • Place a large soup stockpot over medium heat and coat with oil. Add finely chopped onion, garlic, carrots, and herbs (thyme, rosemary, sage and bay leaves). Cook and stir for about 6 minutes, until vegetables are fragrant and softened.
  • Add turkey stock to the stockpot, and bring to a boil. Fold in the shredded turkey meat and fresh parsley, continue simmering for a few minutes until the turkey is heated through. Season with kosher salt and fresh ground pepper to taste. Serve Immediately, or freeze (3-6 months).
  • If serving immediately, add noodles and simmer for 5 minutes until tender. If you plan on freezing, do not add noodles.
Keyword chicken noodle soup, soup, Turkey, Turkey noodle soup
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