There is something warm and inviting about Homemade Turkey Noodle Soup. We recently roasted a whole turkey and I had leftover meat and bones. It seemed like a waste to throw it away. Besides, I knew of a much better option! My mom taught me at a young age to make things stretch and to get as many meals out of what you have as possible. This turkey noodle soup is not only delicious, it is also nourishing and curative when fighting a cold or other infection.
Here is how you make it. When you finish carving your Oven Roasted Turkey, place the bones into a crock-pot and cover with water. Turn the crock-pot onto low and leave on over night. (I’m sure you can put it on high for a couple of hours as well if you are in a hurry.) This will allow the marrow and flavor from the bones to seep into the water and make a wholesome broth. It will also allow any additional meat stuck to the turkey bones to soften and fall off.
The next morning, turn the crock-pot to “off” and allow it to cool for about 15 minutes. I like to use a colander (I have one that fits perfectly into my stock pot) and pour the broth and bones into the colander allowing the meat and bones to separate and the broth to pour through into the pot. Don’t be too hasty! Once I did this over the sink, and it wasn’t until I was finished that I realized that I had just poured my soup down the drain! I was SO disappointed. Life is full of lessons:)
Once the turkey broth is in the stock pot, allow the bones and meat to cool for a few minutes (or wear gloves to prevent your hands from getting burned). Pull any meat off of the bones and place it into the broth. Discard the bones. You can add more leftover turkey at this point if you’d like! At this point I like to do a couple of things. First, I usually add some more water (around 4 c or so). I also add some chicken bouillon powder as well for extra flavor. I turn on the burner to medium high and bring the broth and turkey to a boil. I reduce the heat and add chopped carrots, celery, and onion.
I let the soup boil for a few minutes and then add several handfuls of egg noodles (the amount depends upon how much broth you made). I boil for an additional 9 minutes, or until the noodles are al-dente. I taste for flavor, add some salt and pepper if needed, and serve warm with hot rolls. There were NO leftovers! Happy kids, happy mom, happy belly:)
- 1 turkey carcass (preferably with a good amount of meat on it or leftovers)
- 1-2 T chicken bouillon (to taste)
- 2-3 carrots, peeled and sliced
- 3 stalks of celery, diced
- 1 onion, diced
- 1 tsp. salt (to taste)
- ¼ tsp. pepper (to taste)
- 6 c egg noodles
- water (as needed)
- Place turkey carcass/bones into a crock-pot and cover completely with water. Place on low and leave over night.
- The next morning, strain the soup broth through a colander and into a stock pot. De-bone turkey meat from carcass and throw away leftover bones.
- Add the meat (and any extra you may have from leftovers) into the broth.
- Add additional water to extend and thin the broth (I added about 4 c extra).
- Add 1-2 T chicken bouillon to the stock pot and stir together.
- Add sliced carrots, celery, and onion and boil a few minutes until carrots are tender crisp.
- Add egg noodles and boil an additional 9 minutes, or until noodles are done to your liking.
- Salt and pepper, to taste.
- Serve warm with rolls, if desired.