Turkey Noodle Soup #Recipe

Last week, I showed you how to make delicious, turkey stock using the turkey carcass as your base. If you followed my recipe, you should have a minimum 10 cups of stock frozen. Depending on the size pot used, you may have more.

Today, I’d like to share a simple recipe for turkey noodle soup that uses your homemade stock. This recipe uses 10 cups. However, you can easily adjust the recipe to suit your needs.

First, thaw your broth overnight in the fridge. Once it’s defrosted, you’ll have soup in no time. Use fresh or frozen vegetables, whatever is handy. I like to use a mixture of both. However, there’s no set rule, add what your family loves! For the noodles, I used crushed penne, simply because I had a little in my cupboard. Since they’re a fair size, I broke them into pieces.

chopped leftover turkey for turkey noodle soup

Next I took out some chopped, leftover turkey, and my favourite turkey spices. Those include, rosemary, thyme, sage and garlic. You’re ready to go! Soup’s on!

Turkey Noodle Soup

Turkey Noodle Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 10 cups chicken broth
  • 1 leek (white part only)
  • 1 onion
  • 2 cups mixed frozen vegetable
  • 1 cup pasta
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ½ teaspoon garlic powder
  • ½ teaspoon sage
  • pepper
  • 2 cups chopped leftover turkey
  1. In a large pot, combine all ingredients except for turkey, frozen vegetables & pasta
  2. Bring to a boil and simmer 20 minuntes
  3. Add remaining ingredients
  4. return to a boil and simmer another 15 minutes