Description
This Leftover Turkey Noodle Soup is a comforting dish that brings warmth with every spoonful. Packed with turkey, fresh veggies, and egg noodles, it’s a cozy meal perfect for busy nights.
Ingredients
Scale
- 2 tbsp avocado or olive oil
- 1 leftover carcass from a 10-16 lb. cooked turkey
- 1 yellow onion
- 3 carrots
- 2 celery ribs
- 5–6 cloves of garlic
- 2–3 sprigs of fresh thyme
- 3–4 fresh sage leaves
- 3–4 sprigs of fresh parsley
- 2 dried bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp kosher coarse salt
- 10–12 cups water
- 2 tbsp avocado or olive oil (for soup)
- 1 small sweet onion
- 3 celery ribs
- 3 carrots
- 4 garlic cloves (smash and mince)
- 3 cups leftover cooked turkey meat (chopped or shredded)
- 8–9 cups turkey stock
- 8 oz egg noodles or pasta of choice
- 1 tsp garlic powder
- 2–3 fresh sage leaves (minced)
- 1 tbsp fresh parsley (minced)
- 1/2 tsp crushed red pepper flakes (more or less to taste)
- 1/4–1/4 tsp black pepper (to taste)
- Salt (if needed, taste first)
Instructions
- Preheat and prepare your ingredients; remove meat from turkey carcass.
- Sear the vegetables in oil until golden and fragrant.
- Add the turkey carcass along with water and spices, then simmer for 2-3 hours to make stock.
- Strain the stock and discard solids; set stock aside.
- Sauté remaining vegetables, including onion, celery, carrots, and garlic in oil.
- Incorporate the leftover turkey and cook briefly.
- Pour in the turkey stock and add seasoning; bring to a low boil.
- Add egg noodles and cook as per package directions; stir in herbs before serving.
Notes
For alternative flavors, consider using different herbs or a mix of turkey meats.
Ensure the stock is flavorful before final seasoning adjustments.
Freezing the soup is great for later enjoyment.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg