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Baltimore MD 21212
410-377-8040
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Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
410-323-3656
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Nov. 23: 7am-8pm

Nov. 24: 7am-8pm

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DEEPDENE GARAGE

CHEF MATT’S TURKEY NOODLE SOUP

  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Serves: 6

Happy Thanksgiving! For the days following the feast, this warm, hearty soup is a delicious way to maximize holiday leftovers.


Ingredients

For the Broth: 

1 turkey carcass from leftover bird

1 yellow onion, peeled and quartered

1 large carrot, peeled and diced large

2 ribs, celery

5 sprigs, thyme

3 cloves, garlic

15 stems, parlsey (leaves picked and chopped to finish the soup)

1 bay leaf

1 tsp salt

cold water just to cover the ingredients in pot (about 6-7 quarts)

 

Finishing the Soup: 

1 yellow onion, diced

1 large carrot, peeled and diced

2 ribs celery, diced

8 oz button mushrooms, sliced

shredded turkey from leftover bird (as much as you want)

salt and freshly ground black pepper

16 oz chilled egg noodles (previously cooked according to package instructions)

To Prepare

Bring broth ingredients to boil in large pot over high heat. Reduce heat to low, then cover and simmer for 1 hour while preparing additional soup ingredients. When turkey broth has finished cooking, strain and reserve, seasoning with salt to taste.

Place soup vegetables and previously prepared turkey broth in large pot over high heat, until reaching a simmer. Reduce heat to low and continue simmering for 20 minutes or until vegetables are tender. Turn off heat and add turkey and noodles. 

To Serve

Serve hot with chopped fresh parsley leaves sprinkled atop each bowl of soup.

Allow soup to cool to room temperature before freezing—freezes well for up to 3 months.



Eddie's Recipe Tip:

Have more Thanksgiving leftovers? Easily transform this dish into turkey stew—simply skip the noodles and add leftover gravy, potatoes, and green beans or other savory vegetables to the broth. Thicken as needed with cornstarch or a light roux.