Growing up, my mom would make this Turkey noodle soup the day after every Thanksgiving, using the leftover turkey and bones to make a delicious homemade broth. It's one of those meals that always reminds me of being home with family, and it’s a great break from the other heavy leftovers!
The original recipe calls for roasting chicken and making stock from scratch, but my mom's version puts the leftover turkey to work instead. It's a great way to use up what's left in the fridge.
You can absolutely make this with chicken any time of year, but if you're hosting Thanksgiving, save that turkey carcass!
Hot Tip:
Buy the carrots, celery and egg noodles when you do your TXG shop!
PREP 30 minutes
SERVING 4
COOK Overnight
Healthy
Ingredients
For the soup:
2–3 cups shredded cooked turkey or chicken
2 quarts homemade turkey or chicken stock (or store-bought)
1 cup diced celery
1 cup diced carrots
2 cups wide egg noodles
¼ cup chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
For homemade turkey stock (optional):
1 leftover turkey carcass, including bones and any remaining meat
1–2 onions, quartered
2–3 carrots, roughly chopped
2–3 celery stalks, roughly chopped
3–4 garlic cloves
A handful of fresh parsley, thyme, or dill
1–2 bay leaves (optional)
Whole black peppercorns
Water to cover
Instructions
1. Make the stock (optional, but worth it!)
Place the leftover turkey carcass in a large stockpot with the onions, carrots, celery, garlic, herbs, and peppercorns. Add enough water to cover everything, bring to a boil, then reduce to a gentle simmer.
Let it simmer for about 3–4 hours, skimming off any foam that rises to the top. Strain the stock, discarding the bones and cooked vegetables. Taste and season with salt. My mom used to let it simmer overnight and put it outside in the sub-freezing VT weather to skim the fat and refridgerate :)
2. Start the soup
Bring 2 quarts of stock to a simmer in a large pot. Add the carrots and celery and cook for about 5 minutes to soften.
Add the egg noodles and simmer for another 8–10 minutes, or until tender.
3. Add the turkey or chicken
Stir in the shredded turkey or chicken and chopped parsley. Heat everything through, then taste and adjust the salt and pepper.
4. Serve and enjoy!
Ladle into bowls and enjoy. It's especially good with a piece of crusty bread and makes great leftovers for the next few days.
Hot Tips:
Use a rotisserie chicken and make the soup with chicken stock instead.
Freeze extra stock it in smaller containers and have it ready to go all winter long
Enjoy!
*Inspired by Ina Garten's Chicken Noodle Soup, with a post-Thanksgiving twist from my mom.
