Day After Thanksgiving Turkey Noodle Soup
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Today and tomorrow, I will have some recipes for you to use up those Thanksgiving leftovers. One of the best things for me about thanksgiving is the leftovers! One way that I love to use up my leftover thanksgiving turkey is in my day after thanksgiving turkey noodle soup.
This recipe is a Real Mom Kitchen original by moi! This recipe is made using the leftover turkey carcass (bones) and leftover turkey meat. However, you could easily substitute the broth portion of the recipe with canned broth or bouillon.
I like my soup to have plenty of noodles. I also like to use Grandma’s Fresh Frozen Homemade Style Wide Egg Noodles. These noodles are thick and yummy since it’s fresh pasta that has been frozen. It really adds to the homemade flavor of the soup. However, I don’t always use them and regular dry pasta works great too.
Ingredients for Turkey Noodle Soup Recipe
- TURKEY CARCASS
- WATER
- ONIONS
- CARROTS
- CELERY
- BAY LEAF
- CHICKEN BOUILLON CUBES OR PASTE
- BUTTER
- EGG NOODLES
- TURKEY
- SALT AND BLACK PEPPER
- FRESH PARSELY
Instructions to Make Day After Thanksgiving Turkey Noodle Soup
Start with the turkey broth by place all the broth ingredients (except the bouillon) in a large soup pot. Bring the mixture to a boil on the stove-top, then simmer for 1 1/2 hours. Remove and discard the turkey carcass. Strain the broth into another pot using a colander, discarding the remains. Then, stir in the bouillon until dissolved.
For the Soup:
In the same large pot used to cook the broth, melt some butter. Add minced onion, carrot, and celery, cooking over medium heat until the onions turn translucent. Transfer the onion mixture to the stockpot with the broth and bring to a boil.
Thaw the noodles according to the package directions if using the frozen variety. Add the pasta to the boiling broth, cooking for the time specified on the package. Stir in the leftover turkey and let simmer for a couple of minutes to warm the meat. Ladle the soup into bowls, garnishing each serving with a bit of fresh parsley if desired.
If you have leftover soup, note that it will thicken after refrigeration. Simply add a little water when reheating to achieve your preferred consistency. Enjoy your comforting, post-Thanksgiving meal!
Frequently Asked Questions
Can I use store-bought broth instead of making my own?
Absolutely! If you’re short on time, you can substitute homemade broth with store-bought turkey or chicken broth. Just adjust the seasoning to taste.
What type of noodles work best for this soup?
You can use egg noodles, wide noodles, or any pasta you prefer like macaroni or orzo. Just follow the package directions for cooking time.
How can I make this soup gluten-free?
To make this recipe gluten-free, use gluten-free noodles and ensure that your bouillon and any other seasonings are also gluten-free.
Can I add other vegetables to this soup?
Of course! Feel free to add other veggies like peas, corn, or green beans. Just add them in with the onion, carrot, and celery mixture.
How long will this soup last in the refrigerator?
This soup will keep for about 3-4 days in the refrigerator. Store it in an airtight container and reheat on the stovetop or in the microwave.
Can I freeze this soup?
Yes, you can freeze this soup. Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Is it necessary to use butter for cooking the vegetables?
While butter adds a nice richness, you can use olive oil or any other cooking oil as a substitute if you prefer.
Here are some other yummy soup recipe to use up your leftover turkey. On the chicken recipes, just substitute the chicken with turkey. If the recipe calls for cooking the chicken, just add the cooked turkey at the end of the cooking process.
- Black Bean and Pumpkin Chili
- Creamy Mexican Turkey Soup
- Chicken Enchilada Soup
- Creamy Chicken Noodle Soup
- Creamy Chicken and Rice Soup
- Crock Pot Chicken Tortilla Soup
Day After Thanksgiving Turkey Noodle Soup
Real Mom Kitchen
Ingredients
Broth:
- 1 turkey carcass all meat removed
- 9 cups water
- 1 onion halved
- 8 baby carrots or 1 carrot cut in half
- 1 whole stalk celery
- 1 bay leaf
- 2 tsp of chicken or turkey Better Than Bouillon or 2 chicken bouillon cubes
For the soup:
- 2 Tbsp butter
- 1 medium onion minced
- 2 carrots peeled and minced or equal amount baby carrots
- 1 stalk celery minced
- 16 oz pkg Grandma's Fresh Frozen Homemade Style wide egg noodles or 8 oz. of uncooked pasta
- 2 cups turkey shredded or cubed
- salt and pepper to taste
- fresh parsley optional
Instructions
- 1. To make the broth: Place all ingredients in a large stock pot except for bouillon. Bring to a boil and simmer for 1 1/2 hours. Remove turkey carcass from pot and discard. Strain both with a colander into another stock pot. Discard remains in colander. Mix in bouillon into broth until dissolved.
- 2. Make the Soup: In stock pot the broth cooked in, melt butter. Add minced onion, carrot, and celery. Cook over medium heat until onions are translucent.
- 3. Add onion mixture to stock pot and bring to a boil. Thaw noodles according to pkg directions. Add pasta and boil for time required on package. Add turkey and simmer for a couple minutes just to warm turkey. Ladle into bowls and top each serving with a little fresh parsley if desired. If any soup is left over, it will thicken up after refrigeration. Just add a little water when reheating to thin it back down.
