Description
This Classic Turkey Noodle Soup is the ultimate soul-warming remedy for a chilly afternoon. Featuring tender turkey meat, golden egg noodles, and a fragrant mirepoix of carrots, celery, and onions, this broth-based soup is both nourishing and deeply satisfying. It is a timeless, humble dish that connects us to tradition, transforming leftover poultry into a wholesome meal that brings comfort to the body and spirit in every spoonful.
Ingredients
1 turkey carcass
2 yellow onions, chopped
6 large carrots, sliced
6 celery stalks, sliced
4 cloves garlic, minced
12 cups water
1 tablespoon olive oil
2 cups egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper to taste
Instructions
Place the turkey carcass, half of the onions, half of the carrots, and half of the celery into a large stockpot and cover with water.
Simmer the broth for 2 to 3 hours, then strain and discard the bones and mushy vegetables, reserving the clear stock.
In the same pot, heat olive oil over medium heat and sauté the remaining onion, carrots, celery, and garlic until soft.
Pour the reserved turkey stock back into the pot with the vegetables and bring to a gentle boil.
Add the egg noodles and simmer for 8 to 10 minutes or until tender.
Stir in the shredded turkey meat, thyme, and parsley.
Season with salt and pepper to taste and serve warm.
Notes
Use high-quality filtered water for a cleaner tasting broth. If you prefer a heartier soup, add extra vegetables like peas or spinach during the last few minutes of cooking. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg