Leftover Turkey Noodle Soup
A rich and savory homemade turkey stock is combined with fresh vegetables, leftover turkey, and buttery egg noodles.
Equipment
- 1 large stockpot
- 1 strainer or colander
- kitchen twine
Ingredients
Turkey Broth
- 1 turkey carcass
- water
- vegetables
- seasonings
Turkey Noodle Soup
- 1/2 stick butter
- 1 onion, chopped
- 2-3 carrots, diced
- 2 celery stalks, diced
- 1 cup Baby Bella mushrooms, diced
- 1 cup green beans, chopped
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- bouquet garni
- 1 cup turkey, shredded
- 4 cups turkey broth
- 2 cups water
- juice of a lemon, plus extra lemon for serving
- fresh parsley for serving
Instructions
Turkey Broth
- Add your turkey carcass to a large stockpot and cover with water. Season and add your favorite aromatics.
- Bring to a simmer and allow to cook for 6-8 hours. This can also be made in a crockpot or Instapot.
- Remove the turkey carcass and shred the meat. Set aside until ready to make your soup.
- Strain the broth and discard the veggies.
Turkey Noodle Soup
- Melt the butter in a large stockpot over medium heat.
- Add the onions, celery, carrots, mushrooms, and green beans. Sauté the veggies until the onions are translucent and the vegetables are tender.
- Season with salt, pepper, and turmeric. Add your bouquet garni.
- Add your shredded turkey, noodles, water, and broth. Stir to combine.
- Cover the soup and allow it to simmer for 20 minutes or until the noodles are tender.
- Remove the bouquet garni and discard. Squeeze in the fresh lemon juice.
- To serve, top with chopped fresh parsley and serve with extra lemon. Enjoy!
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