Turkey Noodle Soup
A comforting and hearty soup made with roasted turkey, fresh vegetables, and egg noodles, perfect for a cozy meal.
Ingredients
Broth and Vegetables
- 1 piece bones from roasted turkey
- 6 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 carrots large carrots, cut into pieces
- 2 stalks celery, cut into pieces
- 1 head garlic, cut in half
- 1 large onion, quartered
- 1 tsp whole peppercorns
- 1 tsp kosher salt
Additional Vegetables
- 3 carrots sliced carrots
- 3 stalks sliced celery
- 2 parsnips sliced parsnips
- 1 small yellow onion, chopped
- 2 tsp kosher salt
- 0.5 tsp ground black pepper
Garlic and Flour
- 3 cloves garlic, finely chopped
- 2 tbsp all-purpose flour
- 1 tbsp fresh thyme leaves, chopped
Noodles and Turkey
- 8 oz wide egg noodles
- 3 cups shredded roasted turkey meat
- 1 cup heavy cream
- 1 tsp sherry vinegar
- 0.5 cup fresh parsley leaves, chopped (plus more for serving)
Instructions
- Simmer turkey bones, herbs, and vegetables in water for 2-4 hours; strain and set aside.
- Melt butter, cook vegetables until golden, add garlic and flour, cook 2 minutes.
- Stir in thyme and 2 quarts of stock, bring to a boil, add noodles, cook 5-6 minutes.
- Add turkey, cream, vinegar; cook 3-5 minutes, then stir in parsley and serve.
Notes
Use homemade turkey stock for best flavor. Adjust seasoning as needed.