RECIPE DETAILS
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: