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Homemade Turkey Noodle Soup from the Carcass

Homemade turkey noodle soup from the carcass turns roasted turkey bones into a rich homemade stock, then simmers it with vegetables, shredded turkey, and wide egg noodles. The result is a cozy soup with tender carrots and noodles in a flavorful broth.
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Prep Time 20 minutes
Cook Time 3 hours 38 minutes
Total Time 3 hours 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the turkey stock
  • 1 turkey carcass picked-over, roasted, broken into pieces
  • 12 cups water
  • 2 bay leaves
  • 1 tsp whole black peppercorns
For the soup
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced 1/4 inch thick
  • 2 celery ribs, sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 2 cups cooked turkey meat shredded
  • 6 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Method
 

Make the turkey stock
  1. Put the turkey carcass, water, bay leaves, and peppercorns in an 8-quart stockpot.
  2. Bring to a boil over medium-high heat, about 15 minutes.
  3. Reduce the heat to maintain a gentle simmer, partially cover, and simmer for 3 hours.
  4. Strain the stock through a fine-mesh sieve into a heatproof bowl and discard the solids.
  5. Measure 8 cups stock for the soup and reserve any extra.
Make the soup
  1. Heat the olive oil in the stockpot over medium heat.
  2. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion softens, 5 to 7 minutes.
  3. Add the garlic and thyme and stir for 30 seconds.
  4. Pour in the 8 cups stock, then add the salt, black pepper, and turkey.
  5. Bring to a simmer and cook until the carrots are tender and the soup reaches 165°F, 8 to 10 minutes.
  6. Stir in the egg noodles and simmer until tender, 6 to 8 minutes.
  7. Stir in the parsley and serve.

Notes

For the richest broth, simmer the carcass gently and strain it well. Refrigerate leftovers for up to 3 days; freezer-friendly. For a gluten-free version, use gluten-free egg noodles.