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
Scale
- 2 tbsp olive oil
- 1 leftover carcass from cooked turkey (10–16 lbs)
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- 3 sprigs fresh thyme
- 4 fresh sage leaves
- 4 sprigs fresh parsley, chopped
- 2 dried bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp kosher coarse salt
- 10 cups water
- 1 small sweet onion, chopped
- 3 cups leftover cooked turkey meat, shredded
- 8 cups turkey stock
- 8 oz egg noodles or pasta of choice
- 1 tsp garlic powder
- 3 fresh sage leaves, minced
- 1 tbsp minced fresh parsley
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp black pepper
- to taste 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