Turkey Noodle Soup

Turn your holiday leftovers into a comforting meal with this turkey noodle soup recipe. Save that turkey carcass to create the robust roasted turkey broth!

Calories

236

Carbohydrates

50g

Protein

14g

Potassium

698mg

Fiber

10g

Sugar

1g

Ingredients

broth:

1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided

soup:

3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Direction

Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour 1 cup cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.
Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight.
Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.