Turkey Soup

This turkey soup recipe is homemade turkey broth loaded with vegetables, diced turkey and egg noodles. The absolute best way to use up leftover turkey, this is a comfort food classic that never goes out of style.

Course Soup

Cuisine American

Prep Time 20

Cook Time 5

Total Time 5 20

Servings

Calories 182kcal

Author Sara Welch

Ingredients

For the broth

1 turkey carcass
1 onion peeled and quartered
2 carrots peeled and cut into 3 inch pieces
3 stalks celery with leaves, cut into 3 inch pieces
1 tablespoon black peppercorns
3 sprigs fresh parsley
3 sprigs fresh thyme or 1 teaspoon dried thyme leaves
5 cloves garlic
1 bay leaf
2 teaspoons salt

For the soup

2 tablespoons butter
1 medium onion diced
1 cup carrots peeled and sliced
3/4 cup celery thinly sliced
2 teaspoons garlic
4 cups diced cooked turkey
1 1/2 teaspoons Italian seasoning
8 cups turkey broth
8 ounces egg noodles uncooked
salt and pepper to taste
2 tablespoons chopped parsley

Instructions

For the broth

Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
Pour the broth through a fine sieve into a container.

For the soup

Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 4-5 minutes or until just softened. Season to taste with salt and pepper.
Add the garlic and cook for 30 seconds.
Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste.
Bring to a simmer. Cook for 10-15 minutes or until veggies are tender.
Add the noodles. Cook for another 10 minutes or until noodles are softened.
Sprinkle with parsley, then serve.

Video

Notes

This soup tastes best with homemade turkey broth. If you don't have the time to make your own broth, feel free to use prepared turkey or chicken broth from the grocery store.
I use extra wide egg noodles, but any variety of egg noodle or short pasta will work just fine.
You can make the turkey broth up to 3 days before you plan to use it.
You can store broth in a pitcher so that it fits easily in a refrigerator and is easy to pour when you are ready to make the soup.

Nutrition