Turkey Noodle Soup
Use your leftover turkey with this quick and easy Turkey Noodle Soup! Its loaded with shredded chicken, noodles and veggies. It's simple but delicious and perfect year-round. If you don't have turkey, make it with chicken!
- Turkey carcass from a 10-12 lb turkey - 1
- Broth or water - to cover carcass
- Root vegetables (Onion, celery, carrots) - for broth
- Leftover turkey - 2-3 cups
- Drippings or gravy - 1/2-1 cup
- Sage, dried - 1/4 teaspoon
- Oregano - 1/2 teaspoon, dried or 1 Tablespoon fresh
- Bay leaf - 1
- Carrots, chopped - 2-3
- Celery stalks, chopped - 2
- Medium potatoes, chopped - 3
- Egg noodles, uncooked - 1 cup
- Leftover stuffing (optional) - 1 cup
- Sour cream - 1/2-1 cup
- Fresh parsley - 2 Tablespoons
- Salt and pepper - to taste
Place the turkey carcass and root vegetables into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat, into bite size pieces.
Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; add in the remaining ingredients, except stuffing, sour cream, and fresh parsley. Simmer until the vegetables are tender, about 15 - 20 minutes. Remove bay leaf and add the stuffing and sour cream, stir well and heat through. Serve on top of left over mashed potatoes, if desired, or in bowls with a sprinkle of fresh parsley.
You may add pearl barley or rice instead of noodles, just make sure to cook it separately and add in at the end with the stuffing and sour cream.