I hope you’re having a wonderful day full of tasty food, good family time, football, and then some more tasty food.
I know you’re probably knee-deep in cooking right now, or maybe even already too stuffed to think about it, but I wanted to share this simple and easy turkey noodle soup recipe.
Not for today, but for later this week.
If you’re looking for a good use for your leftover Thanksgiving turkey, this is for you.
Now, I love me some Thanksgiving food. But, yes, there does come a time when I’d rather enjoy different tastes and flavor combinations.
That’s the beauty of this soup. Well, that and it’s deliciousness.
Give me a big steaming bowl of this turkey soup with some crusty bread and I’m one happy camper.
You could also use chicken pretty easily and turn this soup into a chicken noodle soup.
If you happened to have picked your turkey clean and don’t have any leftover turkey meat to use in this recipe, no worries. Just use the carcass as written in the recipe, but also add in some turkey from the store — I’ve used a few turkey legs and a breast. Cook that along with the carcass and then remove all the meat just like you would have.
Yay for Thanksgiving!
- 1 turkey carcass
- 4 cups vegetable stock
- 6 cups chicken stock
- 7 carrots, divided (3 quartered + 4 sliced)
- 5 stalks celery, divided (3 quartered + 2 sliced)
- 2 yellow onions, divided (1 quartered + 1 diced)
- 1 can (14.5 oz.) diced tomatoes
- 1 tbsp. kosher salt
- 2 tsp. ground black pepper
- 2 tsp. dried oregano (or 1½ tbsp. fresh)
- 1 tsp. dried garlic powder
- 1 tsp. dried rosemary (or 1 tbsp. fresh)
- 1 tsp. dried thyme (or 1 tbsp. fresh)
- 2 tbsp. fresh parsley, chopped
- Any leftover turkey meat
- ¾ of a 12-oz. bag no-yolk noodles
- In a large stock pot, combine the turkey carcass, vegetable stock, chicken stock, 3 quartered carrots, 3 quartered celery stalks, and 1 quartered onion, and heat over medium-high.
- Cook until the vegetables are tender and meat falls of bones, about 30 minutes.
- Remove the carcass from the stock pot and set aside to cool. Remove other contents (carrots, celery, and onion) and discard.
- Once the turkey is cool enough to touch, remove any remaining meat and pull apart into bite size pieces.
- Add the remaining vegetables (4 sliced carrots, 2 sliced celery stalks, and 1 diced onion), the can of tomatoes, any leftover turkey you may have, the salt, pepper, oregano, garlic powder, rosemary, thyme, and parsley into the pot. Cook over medium-high heat for 10 minutes.
- Add any leftover turkey meat you may have, the turkey you just removed from the carcass, and the noodles to the pot and stir to combine. Cook over medium-high heat for 8-10 minutes or until the noodles are tender, about 8-12 minutes.
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