This turkey noodle soup is a comforting classic made from scratch using a roasted turkey carcass, delivering rich flavors and satisfying textures in every spoonful.
Simmering the turkey bones with aromatic vegetables and herbs extracts deep savory notes, creating a homemade broth packed with natural gelatin and nutrients that store-bought versions simply can’t match.
Perfect for family dinners or meal prepping, this soup reheats beautifully and freezes well. Using a large Dutch oven or stockpot ensures even cooking and easy stirring throughout the long simmer.
The soup offers a warm, savory broth with tender shredded turkey, soft wide egg noodles, and sweet carrots and celery. Those who appreciate hearty, wholesome comfort food will especially enjoy its homey appeal.
Servings: 10 pint jars
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Ingredients
- 1 leftover roasted turkey carcass with some meat attached
- 12 cups cold water, or enough to cover the bones
- 1 large yellow onion, quartered
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon whole black peppercorns
- 1 tablespoon apple cider vinegar (optional)
- 3 cups cooked leftover turkey, shredded or diced
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, thinly sliced
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 8 oz wide egg noodles
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- Salt, to taste
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice (optional)
Instructions:
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