Tried this recipe?I'd love to hear what you think. Leave a comment and rating below!
Ingredients
Homemade Turkey Stock (Optional)
1turkey carcassmeat removed
10cupswater
2bay leaves
2celery stalkswith leaves
4clovesgarlicpeeled
1onioncut into wedges
1tablespoonpeppercorns
For The Soup
1cupcarrotschopped, about 2
1mediumoniondiced
1cupcelery stalkschopped, about 3
3clovesgarlicminced
1tablespoonpoultry seasoning
3quartsturkey stock (or broth)can use chicken
1teaspoonsaltto taste
3cupsleftover turkeychopped into bite sized pieces
8ozegg noodles
Instructions
For Homemade Turkey Stock:
Combine all stock ingredients in a large stock pot. Bring to a boil, then reduce heat to low. Simmer for at least 1 hour, but up to 4.
Discard carcass. Pour turkey stock through a sieve or cheesecloth to strain it. Store for up to 3 days in the fridge, freeze, or use for the soup.
For Turkey Noodle Soup:
In a large stock pot, combine carrots, onions, and celery. Saute over medium heat until softened, about 5 minutes. If ingredients stick, add a small dash of olive oil. Add in garlic, and saute until fragrant, about another minute.
Stir in poultry seasoning. Add turkey stock, and simmer for 15 minutes. Taste, and add salt as needed.
Add leftover turkey and egg noodles. Cook for 4-5 minutes or until turkey is heated and egg noodles are soft.
Notes
If you aren't making homemade turkey stock, store bought works just as well. Chicken broth works too. Make sure to buy reduced sodium and omit the salt. If making soup in advance, add egg noodles as you serve or they will become mushy when reheated.