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Leftover Turkey Noodle Soup

Leftover Turkey Noodle Soup

A great way to use leftover turkey!

Course Soup
Cuisine American
Keyword Leftover Turkey Noodle Soup
Prep Time 40 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 5 minutes
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

  1. In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
  2. Heat to boiling; reduce heat, cover and simmer for 1 hour.
  3. Remove the bones to a platter and let cool.
  4. Add the parsley through to green beans. Heat to boiling; reduce heat and simmer for 10 minutes.
  5. 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.
  6. Melt butter in a small frying pan; stir in flour. Cook over low heat, stirring constantly, until the flour browns. Stir into boiling soup.
  7. 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!