Description
Enjoy a warm bowl of Leftover Turkey Noodle Soup bursting with flavor from leftover turkey, fresh herbs, and comforting noodles—ideal for quick dinners and cozy meals.
Ingredients
- Avocado or Olive Oil
- Leftover Carcass from Cooked Turkey (10-16 lbs)
- Yellow Onion
- Carrots (3)
- Celery Ribs (2)
- Garlic (5-6 cloves)
- Fresh Thyme (2-3 sprigs)
- Fresh Sage Leaves (3-4)
- Fresh Parsley (3-4 sprigs)
- Dried Bay Leaves (2)
- Whole Peppercorns (1 tbsp)
- Kosher Coarse Salt (1 tbsp)
- Water (10-12 cups)
- Small Sweet Onion
- Leftover Cooked Turkey Meat (3 cups)
- Turkey Stock (8-9 cups)
- Egg Noodles or Pasta of Choice (8 oz)
- Garlic Powder (1 tsp)
- Fresh Minced Sage (2-3 leaves)
- Minced Fresh Parsley (1 tbsp)
- Crushed Red Pepper Flakes (1/2 tsp)
- Black Pepper (1/4-1/2 tsp)
- Salt
Instructions
- Prep your ingredients by chopping onions, carrots, and celery; smash garlic cloves.
- Heat oil in a stock pot, sear onions, carrots, and celery until golden.
- Add turkey carcass and water; include peppercorns, salt, thyme, bay leaves, and sage. Simmer for 2 hours.
- Strain the stock, discarding solids. Store if not used immediately.
- Sauté sweet onion, celery, and carrots until golden.
- Stir in garlic and turkey, heating through.
- Combine stock with turkey mixture; season to taste. Bring to a simmer.
- Add egg noodles and cook until al dente.
- Stir in fresh herbs before serving.
Notes
Store leftovers in an airtight container for up to four days.
Freeze portions for up to three months; add liquid when reheating if necessary.
Substitute vegetables and pasta based on preference or dietary needs.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg