Scratch-Made Turkey Noodle Soup for a Crowd
One of the best things about Thanksgiving is the abundance of leftovers and Scratch-Made Turkey Noodle Soup for a Crowd is at the top of the list. A comfort-classic family favorite, this recipe is made from your leftover turkey carcass and a few other ingredients. A little labor intensive, but worth it. This recipe takes up to 2 days to make if you place the stock in the refrigerator to allow the fat to rise to the top and congeal.
- Prep Time: 1 hour
- Cook Time: 2 hours 30 mins
- Total Time: 3 hours 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 turkey carcass
- 4 cups turkey breast meat, cubed
- 12 cups of water (or more depending on the size of your pot)
- 2 teaspoons salt
- 1 pound of carrots, sliced on the diagonal (or you can substitute a bag of baby carrots)
- 1 pound of celery, sliced into chunks
- 6 to 12 ounces of egg noodles (depending on when you are going to eat the soup)
- Additional salt to taste
- Pepper to taste
Instructions
- Place turkey carcass bones in a large pot (preferably with a strainer insert, such as a pasta pot).
- Cover with fresh, cold water.
- Place on stovetop and bring to a boil; reduce heat and simmer for 2 to 3 hours until meat is falling off the bones (adding more water, if necessary).
- Remove from stove.
- Strain bones and meat from pot to a large bowl, reserving turkey stock.
- Allow stock to cool and then place the pot in the refrigerator overnight so that fat rises to the top and congeals.
- In the meantime, once bones have cooled to the touch, carefully pick through the bones, removing meat to a separate bowl and discarding bones, fat, skin, gristle, etc.
- Place reserved turkey meat in a plastic bag or covered container and refrigerate until ready to use the next day.
- The next day, remove stock pot from the refrigerator and skim congealed fat from the top and discard.
- Place pot back on the stove and heat to melt the congealed soup stock.
- Once melted, strain soup stock into another clean pot through a fine mesh strainer or cheesecloth, discarding bits collected in the strainer.
- Return pot to stove and bring to a boil.
- Add reserved, refrigerated turkey meat.
- In the meantime, slice carrots and celery and add them to the turkey soup and bring to a boil.
- Boil for 20 minutes until carrots are fork tender.
- Skim foam from boiling soup as it accumulates and discard.
- Add noodles and cook per package instructions, about 7 to 9 minutes.
- Taste soup (be sure to blow on soup in your spoon to cool it) and correct seasonings (salt and pepper, if necessary).
- Serve.
Notes
If you cook all the noodles in the soup at once and have leftovers, when you reheat the soup, the noodles will be mushy and soggy. It is best to store the soup without the noodles and add the noodles as you are ready to eat the soup. The turkey broth with the carrots and celery freezes well. Not so much the noodles! This recipe serves 8 to 12 depending on the size of the soup bowls you use and the size of the portions.
Keywords: Turkey Noodle Soup
Find it online: https://tootsweet4two.com/turkey-soup/
