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Turkey Noodle Soup

turkey noodle soup

5 from 2 reviews

Turkey Noodle Soup is the answer to leftover roasted turkey. Its broth is so healing and delicious, once combined with simple veggies and pasta your family will devour it in minutes.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove, Instant Pot or Slow Cooker
  • Cuisine: Ukrainian
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Ingredients

  • 3 cups leftover turkey meat + carcass and/or bones
  • 8 cups cold water
  • 3 bay leaves
  • 5 peppercorns, whole
  • 1 small whole onion, just peeled
  • 3 large garlic cloves
  • 4 large carrots (2 whole and 2 diced)
  • 2 large celery stalks
  • 2 cups potatoes, diced
  • 2 cups dry pasta, whole grain
  • Salt, to taste
  • Ground black pepper, to taste
  • 3 tbsp fresh dill, parsley or green onion, finely chopped

Instructions

This recipe is very forgiving and varies based on what you have on hand. Use it as a guideline.

Quick Leftover Turkey Noodle Soup

  1. In a large pot, combine dark turkey meat leftovers with drippings, juices, and even gravy leftovers.
  2. Simmer with water for 30 minutes.
  3. Add veggies and cook for 5 minutes.
  4. Add pasta and cook for 5 minutes.
  5. Garnish with fresh herbs and serve.

Stovetop Bone Broth and Soup After

  1. In a large pot or stockpot, add turkey carcass, turkey meat, whole onion, garlic, whole carrots, celery, bay leaves, peppercorns and enough cold water to cover everything.
  2. Bring all ingredients to a boil and simmer on low for up to 24 hours. If you are not feeling comfortable going to bed with the stove on, start in the morning and finish at night.
  3. You would want to skim the foam first 2 hours occasionally. And while simmering, keep the lid a bit open.
  4. Then discard the bones and vegetables, reserve the meat and start your soup. You can strain broth if you want. I don’t.
  5. Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.
  6. Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.
  7. Add salt and pepper to taste, herbs and stir. Adjust any seasonings more if you wish.
  8. Serve hot with a slice of toasted bread.

Instant Pot Bone Broth and Soup After

Instant Pot makes bone broth in 2 hours instead of 24. That’s the beauty of a pressure cooker!

  1. To 6 or 8 quart Instant Pot, add turkey carcass, bones, dark meat, whole onion, garlic, whole carrots, celery, bay leaves, peppercorns and enough cold water to make pot 2/3 full (older models) or up to PC Max line (newer models).
  2. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 2 hours.
  3. After let pot stand for 30 minutes and then release pressure using Quick Release or let it come down on its own.
  4. Discard veggies, bay leaves and bones.
  5. Add pasta, stir, close the lid, turn on Keep Warm and let pasta “cook” for 15 minutes.
  6. Open, add herbs, salt and pepper to taste.

Slow Cooker Bone Broth and Soup After

  1. In a large slow cooker, add turkey carcass, bones, dark meat, whole onion, garlic, whole carrots, celery, bay leaves, peppercorns and enough cold water to cover.
  2. Cover and cook on Low for 8 hours or on High for 4 hours for a broth, and 24 hours on Low for bone broth.
  3. Discard veggies, bay leaves and bones.
  4. Add pasta, cover and cook for another 10 minutes or until pasta is ready.
  5. Open, add herbs, salt and pepper to taste.

Notes

More Tips and Storage

  • Pasta soaks up liquid like crazy. If you make a lot of soup and don’t like soggy noodles next day (who does?!), add enough pasta to eat today. Tomorrow bring soup to a boil, add more pasta and simmer until pasta is cooked.
  • Larger shape pasta like penne (pictured) becomes more soggy than noodles or small shape pasta.
  • Try small gluten free pasta – it doesn’t get as soggy as wheat.
  • Add frozen veggies at the end like peas, corn and edamame.
  • Of course, you can use stock or broth from a carton or cubes (preferably both low sodium and organic) if you don’t have enough turkey leftovers.
  • And yes, you can make this soup with chicken as well. Woot-woot.
  • If you plan on freezing leftovers, do not freeze with soup with cooked pasta.
  • Reheat soup by simmering on low. I even do it sometimes with frozen soup. 🙂

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