This Easy Turkey Noodle Soup is a great way to keep enjoying Thanksgiving turkey leftovers. This recipe is not only savory but healthy, too. Carrots, quinoa noodles, and tomatoes add extra flavor and nutrition to an already good-for-you soup!
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 off 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.