Nov 2010

Turkey Broth and Turkey Noodle Soup

Turkey Noodle Soup

After carving all of the meat from the soy-brined turkey, I didn’t think anything of chucking the carcass straight into the trash. However, as soon as the bones hit the liner, I instantly remembered that roasted bones equals kick ass broth, and immediately fished them out of the bin.

Since I had just spent the better part of the day cooking, I was glad to find a turkey broth recipe that was relatively hands-off and called for ingredients that I already had at home. Two hours of slow and low simmering extracted the turkey’s flavors into an all-purpose broth that eventually became the base for turkey noodle soup a few days later.

While I knew I would enjoy the turkey noodle soup, I wasn’t expecting to love it so much. Following many meals of turkey, stuffing, and cranberry sauce, the soup offered a light yet still very comforting change of pace. And of course, it made great use of the leftover turkey meat that we had in abundance.

I ate my bowls of turkey noodle with slices of avocado on top, which took the already standout dish to a whole new level. Why can’t all leftovers be this successful?

For turkey broth

  • 1 turkey carcass, cut into 4 or 5 pieces
  • 1 onion, chopped coarse
  • 1 carrot, peeled and chopped coarse
  • 1 rib celery, chopped coarse
  • 1 bay leaf
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 3 quarts water

For turkey noodle soup

  • 1 recipe turkey broth
  • 1 onion, minced
  • 2 carrots, peeled and sliced thin
  • 1 rib celery, sliced thin
  • Salt
  • 8 ounces noodles
  • 2 cups cooked turkey meat, shredded
  • 2 tablespoons minced fresh parsley
  • Pepper

Make turkey broth

Turkey Noodle Soup

Bring all of the ingredients to a simmer [when the liquid is at a gentle simmer, you see a few small bubbles breaking the surface every few seconds] in a large stockpot and cook for 2 hours, skimming off any fat or foam that rises to the surface.

Turkey Noodle Soup

Strain the broth through a large mesh strainer into a large container, removing any fat that rises to the surface as it cools. This broth can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months.

Make turkey noodle soup

Turkey Noodle Soup

Bring the broth to a simmer in large stockpot. Add the onion, carrots, celery, and 1 teaspoon salt. Simmer until the vegetables are tender, about 10 minutes.

Add the noodles (the original recipe calls for wide egg noodles, but I used whole wheat corkscrews) and turkey meat and continue to simmer until the noodles are just tender, about 5 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste.

Turkey Noodle Soup

Serves 8 to 10.

Recipe from The America’s Test Kitchen Family Cookbook. [For Printable Recipe Click Here]

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7 thoughts on “Turkey Broth and Turkey Noodle Soup

  1. Your introduction is a lifesaver. My son think about turkey left over before Thanksgiving feast, this soup is his favorite, and he likes the basic turkey white soup too. I won’t roast turkey this year, my boyfriend ordered the whole feast because I am working around the day, and his sister and her husband come to see him. but I will try your brine next time. Happy Thanksgiving.

  2. Turkey carcas soup is a tradition in my family, it would not be Thanksgiving without it!

    Hopefully this years batch is just the first of many for you : )

  3. There is nothing more comforting than turkey soup made with turkey leftovers. I remember it was my saving grace a couple years ago after I’d done a little bit too much indulging on Thanksgiving. So good!

  4. Ya, I know I am about 4 years too late, and it is already the middle of December, but there are still a few left over cheap turkeys in the store for a Turkey Day repeat. Any excuse for turkey I say.

    You left out the 2 cups of dry white wine for the broth. This is the ATK “secret” ingredient. Plus, parsley and thyme in both the broth and soup. No three garlic cloves in the broth either?

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