Turkey Noodle Soup

"With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy!"
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by lindab photo by lindab
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Leesh1 photo by Leesh1
Ready In:
1hr 45mins
Ingredients:
16
Yields:
5 quarts
Serves:
10
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ingredients

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directions

  • In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
  • Heat to boiling; reduce heat, cover and simmer for 1 hour.
  • Remove the bones to a platter and let c ool.
  • Add the parsley through to green beans.
  • Heat to boiling; reduce heat and simmer for 10 minutes.
  • Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
  • Heat to boiling; add noodles and cook uncovered for 10 minutes.
  • Melt butter in a small frying pan; stir in flour.
  • Cook over low heat, stirring constantly, until the flour browns.
  • Stir into boiling soup.
  • When the soup returns to a boil; reduce heat and simmer for 5 minutes.
  • Serve hot in large bowls - as if there were any other kind! - Enjoy.
  • Notes: I serve this with fresh French Bread and butter.
  • I have used yellow beans and a mixture of both.
  • Once I wound up using frozen mixed vegetables - and it was still good.
  • On two makings, chicken was substituted for the turkey - and it turned out well.
  • Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
  • To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
  • Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
  • If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.

Questions & Replies

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Reviews

  1. Amber of AZ
    This recipe is easy, economical, and excellent. I enjoyed preparing the soup and I had many curious inquiries in the kitchen where I work as to what I was heating up for my lunch. Yummy!
     
  2. Jean A.
    WOW, so easy and an incredibly good, hearty soup! Based on other reviewers comments and our own preferences, I made a few adjustments, but the overall recipe is a WINNER that I will continue to use, with chicken as well! My modifications were: Instead of water, used low-sodium, low-fat chicken broth; instead of bouillon cubes, I used ½ packet Lipton onion soup mix; I used 2 bay leaves instead of 1; instead of green beans, I used a jar mushroom pieces; can of corn; 3 gloves crushed garlic; and 1 tsp rosemary. Instead of flour/water roux, I poured in leftover turkey gravy, which was perfect. And finally, also cook my noodles separately and spoon them into individual soup bowls so they don't get overly done or leave the soup starchy. Thanks, Frank!!!
     
  3. JockysGirl
    Fantastic! I make this with chicken after having a roast chicken for dinner the night before. I omit the peas and beans and add more carrots, but it is so yummy and some real "comfort food." As an American living in the UK we cant get chicken noodle soup readily so having a great recipe to make it from scratch has been a lifesaver, and a little taste of home. Thanks for the recipe!
     
  4. RedVinoGirl
    So fabulous! I even made this without the turkey carcass and used chicken stock for the base. I added 6 cloves of minced garlic and satuee'd the garlic, onion, celery and carrot in a bit of EVOO before adding to the boiling stock. I made pasta on the side (so I could keep the leftovers from getting starchy) and I omitted the green peas and green beans (hate them!) and upped the other veggies. I used leftover turkey meat. PHENOMENAL and RICH! Great recipes!
     
  5. J-Man42
    I'm not a soup maker normally, but decided to make this after grilling a turkey this past weekend. I used a combination of mesquite and cherry to add some smoke to the turkey. I think this is one of the best soups I've ever had in my life! It would be great with "regular" leftover turkey, but the subtle smokiness just brings it to a whole new level.<br/><br/>Will definitely make again and again.
     
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Tweaks

  1. Lisa A.
    Added fresh thyme and sage. Added some carrots
     
  2. Jean A.
    WOW, so easy and an incredibly good, hearty soup! Based on other reviewers comments and our own preferences, I made a few adjustments, but the overall recipe is a WINNER that I will continue to use, with chicken as well! My modifications were: Instead of water, used low-sodium, low-fat chicken broth; instead of bouillon cubes, I used packet Lipton onion soup mix; I used 2 bay leaves instead of 1; instead of green beans, I used a jar mushroom pieces; can of corn; 3 gloves crushed garlic; and 1 tsp rosemary. Instead of flour/water roux, I poured in leftover turkey gravy, which was perfect. And finally, also cook my noodles separately and spoon them into individual soup bowls so they don't get overly done or leave the soup starchy. Thanks, Frank!!!
     
  3. babeewifee
    We had Turkey for the Thanksgiving (Canada) and used the bones and the leftover meat for this recipe. Man oh man!! It's the best!! I made some changes though, instead of chicken bouilon cubes, I used chicken powder also used dried parsley. I also added a little bit of thyme and used mixed veggies (carrots, corn, peas, beans and lima beans) as I have a lot of them in the freezer and lastly added some mushroms. We all enjoyed it and now we are looking foward for the next holiday to have turkey and I'll surely made this again.
     
  4. Diamond Dave
    Simply fantastic!!! I made it today and used many of the suggestions made by other reviewers - adding garlic, using chicken stock instead of water, added corn as well. I made the noodles on the side and added them in - great suggestion - makes the soup more versatile. I omitted the making of the roux as I did not think it was needed based on the other reviews. I am going to make this using rotisserie chicken from the store - dice up the skin and all. Thanks Frank!!!!!
     
  5. Sueski
    Very nice on this cold wintery day. I substituted corn for the peas, tossed in a cardamom pod, too. Served with warm rolls.
     

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