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A steaming bowl of turkey noodle soup with carrots, celery, and wide egg noodles.

Classic Turkey Noodle Soup

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 1 leftover turkey carcass
  • 12 cups wate r
  • 2 cups cooked turkey meat, shredded
  • 3 medium carrots , peeled and sliced
  • 3 stalks celery , sliced
  • 1 large yellow onion, diced
  • 3 cloves garlic , minced
  • 2 cups wide egg noodles
  • 1 teaspoon dried thyme
  • 2 bay leave s
  • 10 whole black peppercorns
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Place the turkey carcass in a large 12-quart stockpot and cover with 12 cups of water.
  2. Add bay leaves and peppercorns to the pot, then bring the liquid to a boil over high heat.
  3. Reduce heat to low and simmer, partially covered, for 90 minutes to extract collagen and flavor.
  4. Remove the carcass and strain the broth through a fine-mesh sieve into a clean vessel, discarding all solids.
  5. Return the clarified broth to the stockpot and stir in the carrots, celery, onion, garlic, and dried thyme.
  6. Simmer the mixture over medium heat for 15 minutes or until the vegetables reach a fork-tender consistency.
  7. Add the shredded turkey meat and dried egg noodles to the simmering broth.
  8. Maintain a simmer for 7 to 9 minutes until the noodles are cooked al dente.
  9. Adjust seasoning with salt and black pepper according to flavor preference.
  10. Incorporate chopped fresh parsley and serve immediately.