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4.67 from 3 votes

Leftover Turkey Noodle Soup

Leftover Turkey Noodle Soup made with homemade turkey broth from the leftover turkey carcass, loaded with turkey and noodles. Perfect use of that leftover turkey.
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Soup
Cuisine: American
Keyword: leftover turkey, noodle soup, turkey soup
Servings: 8
Calories: 126
Author: Joanna Cismaru

Ingredients

For the Broth

  • 1 turkey carcass leftover from a carved turkey, all meat removed
  • 14 cups water
  • 1 large onion peeled
  • 2 stalks celery washed
  • 3 carrots peeled, cleaned
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste

For the Soup

  • 2 to 3 cups turkey meat chopped, white or dark
  • 8 oz egg noodles dry
  • 1 bouillon cube or 2 tbsp Vegeta
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • parsley chopped

Instructions

  • In a large soup pot, add turkey carcass, water, onion, celery sticks and carrots. Season with salt and pepper. Cook for about 1 1/2 hours.
  • Remove carcass and everything else from the soup, using a mesh strainer or a slotted spoon, keep the carrots and put them to the side. All there should be left in the pot should be the broth. 
  • Add turkey meat and noodles to the pot. You might need to add a couple more cups of water as some of it may have evaporated. 
  • Chop the cooked celery and carrots and add back to the pot. Season with salt and pepper and add the bouillon cube or vegeta. Cook for another 8 minutes until noodles are cooked.
  • Garnish with parsley.

Notes

  1. This recipe will work for leftover chicken as well.
  2. You can use no salt added broth instead of water for extra flavor.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 126kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Cholesterol: 23mg | Sodium: 390mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3885IU | Vitamin C: 2.6mg | Calcium: 38mg | Iron: 0.6mg