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Homemade Turkey Noodle Soup from the Carcass

Homemade turkey noodle soup starts with a gently simmered broth made from a leftover turkey carcass. Tender vegetables, shredded turkey, and wide egg noodles make this a hearty way to use holiday leftovers.
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Prep Time 20 minutes
Cook Time 3 hours 31 minutes
Total Time 3 hours 51 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey carcass from a 12- to 14-pound turkey
  • 12 cups cold water plus more as needed to cover the carcass
  • 1 yellow onion large, quartered
  • 2 carrots medium, cut into chunks
  • 2 celery ribs cut into chunks
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 cups cooked turkey shredded
  • 2 tablespoons unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon ground black pepper
  • 8 ounces wide egg noodles

Equipment

  • 1 8-quart stockpot

Method
 

  1. Place the turkey carcass, cold water, quartered onion, chunked carrots and celery, bay leaves, and whole black peppercorns in an 8-quart stockpot; add more water if needed to cover the carcass.
  2. Bring the mixture to a boil over high heat, skimming off any foam.
  3. Reduce the heat to low, partially cover the pot, and simmer gently for 2 to 3 hours.
  4. Strain the broth into a large heatproof bowl and discard the bones and cooked vegetables.
  5. Pick any remaining meat from the carcass and add it to the shredded turkey.
  6. Melt the butter in the same stockpot over medium heat.
  7. Add the diced onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally.
  8. Return all the strained broth to the pot and add the shredded turkey, kosher salt, and ground black pepper.
  9. Bring the soup to a simmer and cook for 10 to 15 minutes, until the vegetables are tender.
  10. Stir in the wide egg noodles and simmer for 6 to 8 minutes, until the noodles are tender.
  11. Taste the soup and add more salt if needed.

Notes

For the best leftovers, store the soup in the refrigerator for 3 to 4 days; the noodles will continue to absorb broth as it sits. Freeze for up to 3 months, though the noodles may soften when reheated. For a gluten-free option, use gluten-free wide noodles.