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This turkey noodle soup is pieces of turkey, vegetables and pasta, all stewed together in a natively constructed stock. The most perfect approach to go through extra turkey after special times of year!

Consistently when Thanksgiving rolls around, I utilize my extra turkey to make turkey noodle soup. The entire family adores this soup, and it’s an extraordinary method to ensure no food goes to squander!


Start by stewing the turkey body with vegetables to make a natively constructed stock. Soften spread in a huge pot, then, at that point add carrots, onions and celery. After the vegetables are delicate, add diced turkey meat, flavors and the natively constructed stock. Stew the soup until the vegetables are delicate, then, at that point add the pasta. Cook until the pasta is delicate, then, at that point sprinkle with parsley and serve.


  1. No an ideal opportunity to make turkey stock? Locally acquired chicken stock or turkey stock will likewise turn out great.
  2. Turkey noodle soup will remain new in the fridge for as long as 3 days, or in the cooler for a very long time. In case you’re intending to freeze the soup, you might need to preclude the noodles, then, at that point add them later to the defrosted soup when you warm it.
  3. Serve your soup with a green serving of mixed greens and a portion of bread to finish the dinner.
  4. You can likewise make this soup in a lethargic cooker. Add the vegetables, stock, turkey and flavors to a stewing pot, then, at that point cook on low for 2-4 hours. Add the noodles during the most recent 20 minutes of the cooking time. Sprinkle with parsley, then, at that point serve.


For the turkey broth

  • 1 turkey carcass from a 10-12 pound bird
  • 1 medium onion peeled and quartered
  • 3 carrots peeled and cut into 3 inch pieces
  • 2 stalks celery cut into 3 inch pieces
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • 4 sprigs fresh parsley
  • 3 sprigs fresh thyme can also use 1 teaspoon dried thyme
  • 4 cloves garlic smashed
  • 1 bay leaf

For the turkey soup

  • 2 tablespoons butter
  • 3/4 cup onion diced
  • 3/4 cup celery sliced
  • 1 cup carrots peeled and sliced
  • 1 1/2 teaspoons garlic minced
  • 1 1/4 teaspoons dried Italian seasoning
  • 3 3/4 cups diced cooked turkey
  • 1 teaspoon kosher salt or more to taste
  • 1/2 teaspoon pepper or more to taste
  • 8 cups turkey broth homemade or store bought
  • 8 ounces rotini pasta uncooked
  • 2 tablespoons fresh parsley leaves chopped


For the turkey broth

  1. Place all of the broth ingredients in a very large pot. Cover with 10 cups of cold water.
  2. Bring to a simmer over medium heat. Turn the heat to medium-low, then cook for 3-4 hours. Skim the surface occasionally.
  3. Pour the broth through a fine sieve into a container.
See also  Smoked Sausage and Red Rice Skillet

For the turkey soup

  1. Melt the butter in a large pot over medium heat. Add the onions, carrots and celery and cook for 6-7 minutes or until vegetables start to get soft.
  2. Add the garlic and cook for 30 seconds more.
  3. Place the Italian seasoning, diced turkey and turkey broth in the pot. Add the salt and pepper.
  4. Bring to a simmer. Cook for 10-12 minutes or until vegetables are tender.
  5. Add the pasta. Cook for another 10-12 minutes or until pasta is tender. Taste and add more salt or pepper if needed.
  6. Sprinkle with fresh parsley, then serve immediately.


Calories: 194kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 616mg | Potassium: 490mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5498IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 2mg

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