Description
This turkey soup recipe with carcass Golden Herb Noodle transforms holiday leftovers into a comforting and flavorful meal, ensuring nothing goes to waste. It features a rich, deep broth made from a turkey carcass, tender egg noodles, and aromatic herbs.
Ingredients
- 1 roasted turkey carcass (from a 10–14 lb turkey), broken into pieces
- 10–12 cups (2.4–2.8 L) cold water, for making broth
- 2 medium carrots (about 1 cup / 120g), roughly chopped for broth, plus 1 cup (120g) diced for soup
- 2 celery stalks (about 1 cup / 100g), roughly chopped for broth, plus 1 cup (100g) diced for soup
- 1 large yellow onion (about 1 cup / 160g), halved for broth, plus 1 cup (160g) diced for soup
- 1 bay leaf
- 10 whole peppercorns
- 4 oz (115g) Golden egg noodles (or gluten-free noodles or orzo)
- 0.25 cup (6g) fresh parsley, chopped
- 1 Tbsp (2g) fresh thyme leaves
- 4 garlic cloves, minced
- 0.5 tsp salt, to taste
- 0.25 tsp black pepper, to taste (freshly ground is best)
- 1 Tbsp (15ml) olive oil
- Optional: 1 cup (150g) shredded leftover cooked turkey meat
- Optional: 0.5 cup (75g) frozen peas or corn
- Optional: A splash of lemon juice
Instructions
- Make Turkey Broth: Place your broken turkey carcass pieces in a large, sturdy pot with the roughly chopped onion halves, celery stalks, carrots, bay leaf, and about 10 whole peppercorns. Cover everything with 10-12 cups (2.4-2.8 L) of cold water. Bring it to a gentle simmer over medium-low heat. Skim any foam that rises to the surface after about 30 minutes. Let it simmer gently, uncovered, for 2-4 hours, or until the broth looks rich and amber. Strain the broth through a fine-mesh sieve, discarding all solids. You should have about 6-8 cups (1.4-1.9 L) of rich, flavorful turkey broth.
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat for 1 minute until shimmering. Add the diced carrots, celery, and onion for your soup base. Sauté, stirring occasionally, for 5-7 minutes until the vegetables have softened and you can smell their sweet aroma. Then, stir in the minced garlic for just 1 minute more, until fragrant, being careful not to let it brown.
- Build the Soup: Pour the strained turkey broth into the pot with the sautéed aromatics. Bring the mixture to a gentle simmer. Add the 4 oz (115g) Golden egg noodles and any shredded leftover turkey meat. Cook the noodles according to their package directions, usually 8-10 minutes, until they are tender and have absorbed some of the rich broth. If it looks like your noodles are absorbing too much liquid and making the soup too thick, splash in 0.5 to 1 cup more broth or water to reach your desired consistency.
- Finish with Flavor: Stir in the fresh chopped parsley and thyme. Season the soup with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste. Let it simmer for a final 5 minutes, allowing all the ‘Golden Herb’ flavors to meld beautifully. Taste the soup and adjust seasonings as needed.
Notes
Optional additions include shredded leftover turkey meat, frozen peas or corn, and a splash of lemon juice for brightness. For dietary variations, use gluten-free noodles or extra non-starchy vegetables for a low-carb option. Look for crisp, bright orange carrots, firm celery stalks, and fresh onion for the best flavor and texture. A bay leaf adds subtle depth, and freshly minced garlic is always best for robust flavor.
- Prep Time: 45 minutes
- Cook Time: 195 minutes
- Category: Main Course, Soup
- Method: Simmering, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 mL)
- Calories: 350 calories
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: turkey soup, carcass, golden herb noodle, holiday leftovers, comforting meal, easy soup, family-friendly, homemade broth, weeknight meal, traditional