Turkey Noodle Soup

by Carrie Marie
(Don't let that turkey carcass go to waste. )

This turkey noodle soup recipe makes good use of the turkey carcass -- the bones and trimmings -- that are leftover after that big feast. Whether it was the star of Thanksgiving dinner or the result of an outdoor gathering with the deep fryer hard at work, get a couple more meals out of that bid bird.


* Bones and trimming from 1 cooked turkey
* 3 qts. water
* 2 tsp. salt
* 1 tsp. poultry seasoning
* 4 chicken bouillon cubes
* 1 bay leaf
* 1 rib celery (chopped)
* 1 small onion (finely chopped)
* 3 carrots (sliced)
* 2 cup medium egg noodles
* salt
* pepper


Put turkey turkey bones and trimmings in a large Dutch oven or soup kettle and cover with the water. Add salt, poultry seasoning, bouillon cubes, and bay leaf. Bring to a boil. Cover and simmer for at least one hour.

Remove bones from broth and let cool to where you can touch them. Strain the broth. Remove any meat from bones and broth.

Return broth and meat to kettle. Add celery, onion, and carrots. Bring to a boil, cover, reduce the heat to low and cook 15 minutes.

Bring back to a boil. Add the noodles, and cook uncovered, stirring occasionally, 15 minutes or until noodles are tender. Season to taste with salt and pepper.

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