Turkey Noodle Soup
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If you are looking for a tasty and very affordable turkey noodle soup, you are in the right place.
This soup can be made with leftover cooked turkey or uncooked turkey parts, like ie; legs, wings, centre or thighs of a turkey.
Prep is only 5 to 10 minutes and then twice cooking the turkey and veggies for 15 minutes each time. Then while you are cooking that, in another saucepan with water and a pinch of sea salt cook the egg noodles for 5 minutes.
Cooking the egg noodles separate and serving it in each bowl before pouring the turkey soup over it work good. You can cook it together but the noodles will expand and take the broth from your soup.
Cooking the noodles separate will prevent the noodles from taking on all the liquid and stay firm. I like adding the cooked noodles to the bottom of the bowl and then pour the soup over top.
If you are using uncooked turkey, start the boiler cooking with your broth and the raw turkey parts. Season the broth with sea salt and pepper. If you are going to use salted beef or chopped ham don't use the sea salt. Those meat choices are salty enough.
Cut the turkey parts in small pieces and toss back into the boiler to continue cooking before adding your onions and carrots. Cook for 15 minutes to soften the carrots, before adding your celery.
I hope you are still very interested in making our tasty boiler of comfort food today!! Please continue on to the recipe posted below and more info and pictures to get you started. Please check out our short video tutorial before you go!!
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Ingredients
- Turkey - 1 or 2 cups, cooked or uncooked
- Carrots - 2 each, peeled and chopped
- Celery sticks - 3 chopped
- Onion - 1 medium, peeled and chopped
- Egg noodles - 1½ cups, more if needed
- Pepper - 1 tsp
- Sea salt - 1 tsp
- Savoury - 1 tbsp
- Vegetable broth - 6 cups, chicken or water
- Garlic - 1 or 2 cloves, optional
Instructions
Method:
In a large boiler half full of water or stock/broth, start the boiling on your turkey parts. Cook for 20 minutes. Remove any bones if there is any. Add sea salt, pepper and savoury to the boiler.
Cut the turkey in small pieces after it part cooks, “if you are using already cooked turkey just add to the boiler with your carrot and onion first.”
Peel and chop all your vegetables in small pieces, then add to boiler with turkey, cook for another 15 to 20 minutes. Add celery and garlic clove last and cook for another 5 minutes.
The last 10 minutes of cooking your soup, add egg noodles. Continue cooking for another 10 minutes and your soup is ready. I usually cook the noodles separate in a saucepan and add to the bowl single servings.
Serve with fresh rolls or sandwiches.
Bonita’s Tips:
Please note, you can use salt beef to replace sea salt or chicken oxo/ seasoning.
You can use a ham bone or pieces of ham if us don't use sea salt because ham is salty.
You can cook egg noodles separate and add to single servings when ready to serve soup. This will stop the noodles from expanding in the soup and taking the liquid in them.
Use cooked or raw turkey parts.
Allergens
If you are still not sure if this soup is for you.
Check out more of the info and watch our video tutorial, this soup is so tasty.
After the turkey and veggies are cooked, toss in the celery for about five minutes to flavour the pot and cook tender.
To good to eat!!
Thank you so much for stopping by and please leave us a message before you go letting us know what you think of our recipe.
On behalf of myself, RMHussey Productions and Team….
From our Kitchen to Yours!!!
Have a wonderful day!!
Jan. 7, 2025. I was recently thinking how it would be nice to have turkey soup. My mother had a recipe for Williamsburg turkey soup. Every November, the recipe card would be on the counter just waiting until after Thanksgiving. Simmering the carcass in a big pot for a couple hours. She added rice to her soup. When she tired of having Thanksgiving or Christmas dinner at her home, I had it at mine. I would do the same thing with the turkey and man, my house smelled wonderful! I had quite the system for draining the broth thru a strainer and removing as much turkey from the bones as possible.
I haven’t cooked a whole turkey in about 10 years. I got tired of dealing with it. I want to thank you for showing us how to just use a turkey leg, and suggesting a wing, or breast of turkey. That way I can make this wonderful soup without the hassle of the whole turkey. I also like using noodles. Just don’t experiment and add lentils. The soup color can be gray. 😐. Take care, Marion in Oregon.