This Leftover Turkey Noodle Soup is such good soup. I made it after Thanksgiving for my family. They raved about it — I got many compliments!
Easy, economical, and excellent. I enjoyed preparing the soup and I had many curious inquiries in the kitchen where I work as to what I was heating up for my lunch. Yummy!
This simple recipe helps utilize the inevitable turkey leftovers. Enjoy!
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Leftover Turkey Noodle Soup
Prep Time
40 mins
Cook Time
1 hr 25 mins
Total Time
2 hrs 5 mins
A great way to use leftover turkey!
Course: Soup
Cuisine: American
Keyword: Leftover Turkey Noodle Soup
Servings: 8
Calories: 325 kcal
Ingredients
- 5 quarts water
- 1 cup celery chopped
- 1/2 cup celery leaves chopped
- 1 cup onion chopped
- 7 chicken bouillon cubes
- 1 tablespoon salt
- 1/4 teaspoon black pepper ground
- 1 bay leaf
- 1/2 cup fresh parsley chopped (see notes)
- 1 cup fresh peas or 1 cup frozen peas
- 1 cup carrot sliced
- 1 cup cut green beans fresh or frozen
- 4 cups fine egg noodles 8 Oz
- 1/4 cup butter
- 1/4 cup flour
- turkey carcass from a 15-20 pound turkey
Instructions
- In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
- Heat to boiling; reduce heat, cover and simmer for 1 hour.
- Remove the bones to a platter and let cool.
- Add the parsley through to green beans. Heat to boiling; reduce heat and simmer for 10 minutes.
- Meanwhile, scrape meat from the carcass and return meat to the soup pot. Add liquid if required. Heat to boiling; add noodles and cook uncovered for 10 minutes.
- Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir into boiling soup.
- When the soup returns to a boil; reduce heat and simmer for 5 minutes.
Recipe Notes
Serve hot in large bowls - as if there were any other kind!
Enjoy.
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Recipe based on one by Frank Butcher
Photo by Delicious as it Looks