Description
This Leftover Turkey Noodle Soup is a cozy blend of tender turkey, vibrant vegetables, and flavorful broth, making a perfect quick dinner for any occasion.
Ingredients
Scale
- 2 tbsp avocado or olive oil
- 1 leftover carcass from a 10-16 lb. cooked turkey
- 1 yellow onion
- 3 carrots
- 2 celery ribs
- 5–6 cloves of garlic
- 2–3 sprigs of fresh thyme
- 3–4 fresh sage leaves
- 3–4 sprigs of fresh parsley
- 2 dried bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp kosher coarse salt
- 10–12 cups water
- 1 tbsp avocado or olive oil
- 1 small sweet onion
- 3 celery ribs
- 3 carrots
- 4 garlic cloves (smash and mince)
- 3 cups leftover cooked turkey meat (chopped or shredded)
- 8–9 cups turkey stock
- 8 oz egg noodles or pasta of choice
- 1 tsp garlic powder
- 2–3 fresh sage leaves (minced)
- 1 tbsp fresh parsley (minced)
- 1/2 tsp crushed red pepper flakes
- 1/4–1/4 tsp black pepper
- Salt (if needed, taste first)
Instructions
- Prepare ingredients and clean workspace.
- Make homemade turkey stock by simmering carcass and vegetables in water for about 3 hours.
- Strain stock and discard solids.
- Sauté onions, celery, and carrots until golden, then add garlic.
- Incorporate leftover turkey and sauté.
- Add turkey stock, salt, and pepper; bring to boil, then simmer.
- Add pasta and cook until tender.
- Stir in fresh herbs, taste and adjust seasoning.
Notes
Store any leftovers in an airtight container in the fridge for up to four days.
For better texture, consider cooking pasta separately and adding it before serving.
Taste and adjust seasonings before serving to ensure optimal flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg