Turkey Noodle Soup PT100M https://img4.recipesrun.com/201907/2019/0923/88/2/733157/300x200x50.jpg 4 servings Ingredients: Parmigiano-Reggiano cheese, optional grated, Turkey pieces Noodles 2 stalks Celery, cut into 1-inch pieces 1 Carrot, cut into 1-inch pieces Fresh herbs, optional Pepper Salt 1 Onion, quartered 1 Celery stalks, broken in a few pieces 2 Carrots Leftover turkey, take most of the meat off before boiling

Turkey Noodle Soup

By zhanghengshuo

4 Person
100 Minutes
326 Calories
Turkey soup is much heartier than chicken soup. It has a stronger, bolder, deeper flavor. The thing I like about making broth is that it’s economical. You eat a turkey one day (or maybe several) and then when there’s not much meat left, you use the leftover turkey to make delicious soup, which can be another meal on its own or an appetizer.

Ingredients

Soup Servings

  • Parmigiano-Reggiano cheese, optional grated,

  • Turkey pieces

  • Noodles

  • 2 stalks Celery, cut into 1-inch pieces

  • 1 Carrot, cut into 1-inch pieces

Broth

  • Fresh herbs, optional

  • Pepper

  • Salt

  • 1 Onion, quartered

  • 1 Celery stalks, broken in a few pieces

  • 2 Carrots

  • Leftover turkey, take most of the meat off before boiling

Method

  • 01
    Strip carcass of any good meat that is left and then put it in a large soup pot. Put good turkey meat aside. Fill the pot with cold water until it covers the carcass.
  • 02
    Add carrots, onion, celery, salt, pepper and herbs (optional). Bring the pot to a boil and then reduce heat and let it simmer for at least an hour.
  • 03
    Take the pot away from heat and let the broth cool for a while until it’s safe to strain. Strain soup into a clean pot. Discard the vegetables and the carcass. Put the soup into the refrigerator overnight.
  • 04
    The next day, the fat will congeal and will be floating on top. Take a tablespoon and carefully skim the fat off the top and discard it. Heat the broth, but don’t let it boil.
  • 05
    In a separate smaller pot filled with water boil noodles. When it’s tender or al dente, add it to the soup. Next, boil the carrot and celery pieces until tender. Add them to the soup. Also, add the reserved turkey pieces to the soup.
  • 06
    Serve soup hot with a side of grated Parmigiano-Reggiano cheese (optional).

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Turkey Noodle Soup

Turkey soup is much heartier than chicken soup. It has a stronger, bolder, deeper flavor. The thing I like about making broth is that it’s economical. You eat a turkey one day (or maybe several) and then when there’s not much meat left, you use the leftover turkey to make delicious soup, which can be another meal on its own or an appetizer.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 326 Kcal
  • Prep Time 20 Mins
  • Cook Time 80 Mins
  • Total Time 100 Mins
02 Ingredients
Soup Servings
Parmigiano-Reggiano cheese, optional grated,
Turkey pieces
Noodles
2 stalks Celery, cut into 1-inch pieces
1 Carrot, cut into 1-inch pieces
Broth
Fresh herbs, optional
Pepper
Salt
1 Onion, quartered
1 Celery stalks, broken in a few pieces
2 Carrots
Leftover turkey, take most of the meat off before boiling
03 Method
Step 1
Strip carcass of any good meat that is left and then put it in a large soup pot. Put good turkey meat aside. Fill the pot with cold water until it covers the carcass.
Step 2
Add carrots, onion, celery, salt, pepper and herbs (optional). Bring the pot to a boil and then reduce heat and let it simmer for at least an hour.
Step 3
Take the pot away from heat and let the broth cool for a while until it’s safe to strain. Strain soup into a clean pot. Discard the vegetables and the carcass. Put the soup into the refrigerator overnight.
Step 4
The next day, the fat will congeal and will be floating on top. Take a tablespoon and carefully skim the fat off the top and discard it. Heat the broth, but don’t let it boil.
Step 5
In a separate smaller pot filled with water boil noodles. When it’s tender or al dente, add it to the soup. Next, boil the carrot and celery pieces until tender. Add them to the soup. Also, add the reserved turkey pieces to the soup.
Step 6
Serve soup hot with a side of grated Parmigiano-Reggiano cheese (optional).
04 Author
zhanghengshuo zhanghengshuo
126 Recipes
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