Homemade Turkey Noodle Soup
Homemade Turkey Noodle Soup is one of my very favorite meals, ever. The homemade noodles make this something that you and your family will not only enjoy, but remember.
Homemade Turkey Noodle Soup
Looking for the perfect way to use up that leftover turkey from Thanksgiving? We have the perfect option here!
There is something so amazing about making something completely from scratch. It isn't always possible or practical, but when you have the time, the motivation, and the inclination, the rewards are awesome!
Turkey noodle soup is one of the best parts about Thanksgiving for me. We always have plenty of turkey left, and if you give yourself enough time you won't even need any extra bouillon, stock, or broth added to the mix.
Way back when I first started this blog, I posted my Great Grandma's Homemade Soup Noodles. If you'd like a step-by-step on making these noodles, feel free to venture back into my own personal time machine and check out that post.
Why You'll Love This Dish
- Big Flavor From Leftovers - The carcass turns into a rich, savory stock that tastes homemade in the best way.
- Homemade Noodles In Minutes - Quick dough, short rest, fast cook, and the texture beats store-bought.
- Crowd-Friendly Comfort - Warm, familiar, and easy to scale up for a big pot.
- Flexible Add-Ins - Works with different herbs, veggies, and grains you already have.
- Great For Meal Prep - Broth and soup base reheat well for lunches all week.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Turkey Carcass - The backbone of a flavorful stock; roasted bones bring depth and natural body.
- Water - Just enough to cover the carcass; too much can thin the broth.
- Bay Leaves - Adds that classic soup aroma; pull them before serving.
- Peppercorns - Clean pepper flavor without making the broth gritty like ground pepper can.
- Whole Allspice - Warm, subtle spice that plays great with poultry; a pinch of cloves can stand in.
- Poultry Seasoning - An easy shortcut blend for turkey soups; thyme and sage are good stand-ins.
- Onion - Sweet base flavor; yellow onion is ideal, white works fine.
- Carrots - Sweetness and color; parsnips can sub for part of the carrots.
- Celery - Savory backbone for stock and soup; celery leaves are great here too.
- All-Purpose Flour - Builds tender noodles; bread flour makes a slightly chewier noodle.
- Eggs - Structure and rich flavor; the key to that classic egg noodle bite.
- Half And Half - Adds tenderness to the dough; milk works, heavy cream works, water works in a pinch.
- Salt - Seasons the dough and the soup; start light, then adjust at the end.
- Wild Rice - Nutty and hearty; brown rice works but cook times differ.
- Cooked Turkey Meat - Stir in at the end to keep it juicy; dark meat stays especially tender.
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Homemade Turkey Stock
If you have never made homemade soup stock before, it is about the easiest thing you can do.
First, remove all of the useable meat from the carcass because you don't want that boiling with the stock. Put that in the fridge and save it for later.
You just stick your carcass in a large pot, cover it with water, toss in some carrots, onions, and celery, and simmer it until the carcass pretty much falls apart. Then simmer it some more.
Good stock will set up like jello when it is chilled.
Weird, but true!
After you are done simmering, strain the stock through a fine mesh strainer. Once it is strained, you have stock! Amazing, delicious stock.
Salt it to taste, and you are set. To finish the soup you just add in your veggies and rice, cook until they are tender, and then toss in your noodles and meat.
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How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Simmer The Stock: Cover the turkey carcass with water in a large pot. Add bay, peppercorns, allspice, poultry seasoning, onion, carrots, and celery. Simmer 3-4 hours, stirring now and then.
- Strain And Return: Strain through a fine mesh strainer or cheesecloth, then return the broth to the pot and bring back to a simmer.
- Make The Noodle Dough: Mix flour, eggs, salt, and half and half into a soft dough. Oil lightly, wrap, and chill 10-15 minutes.
- Cook The Soup Base: Add diced carrots, celery, and wild rice to the simmering stock. Cook until rice and vegetables are tender, seasoning with salt to taste.
- Cut Noodles And Finish: Roll dough thin, cut into strips, and add to a gentle boil. Cook 2-4 minutes until done, then stir in chopped turkey off the heat.
Serve my homemade rolls with this soup!
Serve This With
I love a good soup, salad, and bread combo myself, so I'd recommend whipping up a batch of my Homemade Caesar Dressing and if there aren't leftover rolls from Thanksgiving, bake up some of my homemade milk rolls. It'll be the most epic of lunches.
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Homemade Turkey Noodle Soup
Leftover turkey? Turn it into delicious homemade turkey noodle soup! This is easy, delicious, and a perfect way to transform that leftover turkey.
Ingredients
Stock:
- 1 turkey carcass
- enough water to cover the carcass
- 3 leaves bay
- 4 peppercorns
- 2 whole allspice
- 1 teaspoon poultry seasoning
- 1 whole onion, roughly chopped
- 2 cups diced carrots
- 4 stalks celery, chopped
Homemade Egg Noodles
- 3 cups flour
- 3 large eggs
- 3 tablespoons half and half
- ½ teaspoon salt
Add-ins:
- 3 stalks celery, diced
- 1 cup wild rice, uncooked
- 3 cups sliced carrots
- 3-4 cups of chopped turkey meat
Instructions
Soup Stock
- Place the turkey carcass in a large stock pot, and cover with water. Add the bay leaves, peppercorns, allspice, poultry seasoning, onion, carrots, and celery. Simmer, stirring occasionally, for 3-4 hours.
- Strain broth through a fine mesh strainer or cheesecloth. Return strained broth to pot, and bring back up to a simmer.
Noodles
- Place flour in a large bowl. Make a well in the middle and add the eggs.
- Beat the eggs in the center of the well, and then add salt and half and half. Mix well.
- Slowly start incorporating the egg mixture into the flour mixture until a soft dough forms.
- When the dough is able to be formed into a ball, remove from the bowl and coat with a thin layer of oil. Wrap in plastic wrap and refrigerate for 10-15 minutes, or until ready to use.
- Roll out into a thin sheet and cup with a pizza cutter into small strips.
Soup
- Add in chopped carrots, celery, and rice into the pot with all the homemade stock. Add salt to taste.
- Bring the stock to a simmer, and cook until the vegetables are tender.
- Bring the pot up to a low boil, and add to boiling soup, stirring as you add them, and cook until done, approximately 2-4 minutes.
- Remove the soup from the heat, and stir in cooked, diced turkey. Serve with warm crusty bread.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 402Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 187mgSodium: 307mgCarbohydrates: 35gFiber: 4gSugar: 4gProtein: 46g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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