Turkey Noodle Soup
Making homemade turkey noodle soup after your Thanksgiving or Christmas dinner is super easy and one of the best ways to use all the leftovers. This is the basic, easy homemade turkey soup recipe you remember your mom and grandma making. It's a hug-in-a-bowl delicious!
Ingredients
- 1 turkey carcass from a roasted turkey with extra meat removed
- 2 medium onions, 1 quartered, one minced
- 1 bay leaf
- 2 chopped carrots
- 2 diced celery stalks
- 2 chopped parsnips
- 1 pound of noodles or pasta Kosher salt, to taste
- 1 teaspoon of celery salt
- 1 teaspoon of Bell’s poultry seasoning
- Freshly ground black pepper, to taste
- 2 tablespoons of tomato paste
- 2 tablespoons of butter
- 2 tablespoons of chopped fresh parsley
Instructions
- In a large pot, place the (unstuffed) turkey carcass with a quartered onion and a bay leaf in and cover it with water or turkey or chicken stock about 2” above the bones (I used bone broth). Bring to a boil and reduce heat to medium and cook at a steady boil for 1-2 hours. Some people add the vegetables to the stock while they are boiling the turkey but I find they get too soft so I add them later.
- Once the meat has fallen off from the bones, get a colander and strain the soup into another large pot. Chop up any meat that has fallen off the bones and discard the bones as best you can. Taste the turkey stock you just made. If you feel it needs a little boost of flavor, add in a bouillon cube and season with extra salt and pepper, tomato paste, celery salt and poultry seasoning.
- Once your broth is to your liking, bring it to a simmer.
- Heat butter in another pot over medium high heat. Add the minced onion, carrots, celery and parsnips and cook for about 5-10 minutes or until they are softened. Add the softened vegetables to the turkey stock.
- Boil your pasta separately in a pot of salted water until a tad less than al dente. Strain and then ladle l into each soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley and grated cheese, if desired.
