Turkey Noodle Soup
Prep time
Cook time
Total time
Serves: 10
  • 1 leftover cooked turkey carcass with meat still on the bones (or just 2-3 cups shredded turkey meat)
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 1-inch piece of ginger, minced
  • 5 cloves garlic, minced
  • 2 tubs Knorr Homestyle Stock + 10-12 cups of water (enough to cover the turkey; alternatively, you can use 10-12 cups of regular chicken broth)
  • 2 bay leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon fennel seeds
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • ¾ pound egg noodles, boiled according to package directions
  1. Melt your butter in a large, heavy bottomed pot over medium heat. Add in your diced onion, celery, and carrot and cook until the onions are translucent, about 5-8 minutes, over medium-high heat, stirring often. Add in your garlic and ginger and cook for 1 minute, until fragrant.
  2. Add in your Knorr Homestyle Stock and 10 cups of water (or just 10 cups of chicken stock), bay leaves, salt, pepper, and fennel. Stir to combine. Add in your turkey carcass (I have to break mine in half with my hands to fit it) and pour some more water or stock over it to cover as best you can (some of mine was still uncovered - that's okay) and herbs (I tied mine together, but you don't have to). Bring to a boil, then reduce the heat to medium-low and cover. Cook for 1½ hours over medium-low heat, stirring every so often, until the meat falls off the bones.
  3. Remove the carcass from the pot and place it on a cutting board. Turn the heat off of the soup and let it sit - you want it to cool a bit so that you can skim off any fat from the top. Let the turkey cool enough so that you can handle it, then remove as much meat as you can with your hands and discard the bones.
  4. Cook your egg noodles according to the package directions, drain, then immediately rinse under cold water to stop the noodles from cooking. When you are ready, skim the fat off of the top of the soup and discard it. Turn the heat up to medium and add in the turkey meat. Stir to combine. When the soup is hot, add in the noodles and stir. Taste and adjust seasonings as needed, then serve.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/12/15/turkey-noodle-soup/