Thanksgiving is a time for gratitude, family, and of course, delicious food. But after the feast, many people find themselves with a pile of turkey leftovers that they don’t know what to do with. One of the best ways to transform those scraps into something special is by making a comforting turkey noodle soup. This recipe not only uses the leftover turkey carcass but also turns it into a rich, flavorful broth that’s far superior to store-bought options. With tender vegetables, chewy egg noodles, and a touch of herbs, this soup is a warm and satisfying way to enjoy your holiday meal long after the turkey has been carved.
Why Make Your Own Turkey Broth?
The heart of this soup is homemade turkey broth, which can be made from the leftover turkey carcass. Roasting the bones along with vegetables like carrots, celery, and onions adds depth and richness to the broth. The process may take a few hours, but the result is a savory, aromatic stock that elevates the entire dish. If you’re short on time or don’t have a turkey carcass, you can use store-bought broth, but nothing beats the flavor of a homemade version.
Key Ingredients for the Soup
To make this turkey noodle soup, you’ll need:
- Turkey meat: 3 cups of cubed cooked turkey, either white or dark meat.
- Vegetables: Carrots, celery, and onion add color and flavor.
- Egg noodles: These flat, wide noodles are perfect for soaking up the broth.
- Herbs: Parsley and thyme enhance the taste of the soup.
If you're looking to switch things up, you can add other vegetables like peas, bell peppers, or corn. Alternatively, you can substitute rice for the noodles if you prefer a different texture.
Step-by-Step Instructions
- Roast the turkey and vegetables: Preheat the oven to 400°F. Place the turkey carcass, bones, and vegetables in a baking pan. Bake for one hour, turning once.
- Transfer to a stockpot: Move the mixture to an 8-quart stockpot and add 4 quarts of cold water. Stir in any browned bits from the pan.
- Simmer the broth: Bring the mixture to a boil, then reduce the heat and simmer for 3–4 hours.
- Strain and cool: Strain the broth, discarding the bones and vegetables. Cool the broth in an ice-water bath and refrigerate overnight.
- Cook the noodles: Boil water, add the egg noodles and vegetables, and cook until tender.
- Finish the soup: Add the cubed turkey and herbs to the broth, then stir everything together.
Recipe Variations
This recipe is highly customizable. Here are a few variations to try:
- Add chicken meat: If you’ve run out of turkey, swap in 3 cups of cooked chicken.
- Add veggies: Experiment with peas, bell peppers, tomatoes, corn, or zucchini.
- Use rice: Replace egg noodles with rice for a different twist.
Can You Make It Ahead?
Yes! You can make the turkey broth in advance and store it in the refrigerator for up to five days or freeze it for up to a year. When you’re ready to make the soup, simply reheat the broth, add the noodles and turkey, and finish with herbs.
Storing the soup: Store leftover turkey noodle soup in an airtight container in the fridge for up to four days. For best results, keep the noodles separate to avoid them becoming mushy.
Freezing the soup: Freeze the soup without the noodles for up to three months. Thaw in the refrigerator and reheat before adding the noodles.
Tips for the Perfect Turkey Noodle Soup
- Avoid bland soup: Roast the bones and vegetables to enhance the flavor. If needed, add a bouillon cube or a splash of lemon juice for extra brightness.
- Choose the right noodles: Egg noodles are ideal, but you can also use orzo, macaroni, or farfalle.
- Use leftover veggies: Roasted vegetables from your Thanksgiving meal can be added for extra flavor.
Final Thoughts
Turkey noodle soup is more than just a way to use up leftovers—it’s a comforting, flavorful meal that brings warmth and joy. Whether you’re enjoying it on its own or with a side of salad and biscuits, this soup is a great way to savor the flavors of Thanksgiving long after the holiday has passed. So next time you’re left with a turkey carcass, remember that it’s not waste—it’s the key to a delicious and satisfying soup.
