Easy Turkey Noodle Soup Recipe from Carcass

Nothing warms the home quite like a hearty pot of turkey noodle soup simmering on the stove. This Easy Turkey Noodle Soup Recipe from Carcass is one of the best ways to use up leftover holiday turkey while transforming the bones into a flavorful, nutrient-rich broth.

It’s comforting, wholesome, budget-friendly, and an excellent next-day meal after a big turkey dinner. Below, you’ll find everything you need: a full list of ingredients, step-by-step instructions, and helpful tips to ensure your soup turns out perfectly every time.

1. Easy Turkey Noodle Soup Recipe from Carcass ( Yield: 6 Serving )

Ingredients

For the Broth

• 1 turkey carcass from a 12- to 14-pound turkey

• 1 large onion, cut into quarters

• 3 ribs celery, cut into chunks

• 2 medium carrots, cut into chunks, unpeeled

• 4 cloves garlic, peeled

• 2 bay leaves

• 1 teaspoon poultry seasoning or ½ teaspoon ground sage

• 12 cups water

For the Soup

• 2 tablespoons butter

• ½ cup finely diced onion

• 2 medium carrots, diced

• 2 ribs celery, diced

• 2 tablespoons all-purpose flour (optional)

• 2½ cups cooked chopped turkey

• 1 teaspoon salt, more to taste

• 1 teaspoon black pepper

• ¼ teaspoon dried thyme leaves

• 8 ounces egg noodles (measured dry)

• ¼ cup chopped fresh parsley

Instructions

Step 1: Make the Turkey Broth

Place the turkey carcass into a large stockpot. If it’s too large to fit, break it apart into smaller sections.

Next, add the quartered onion, celery chunks, carrot chunks, garlic cloves, bay leaves, and poultry seasoning (or sage). Then pour in 12 cups of water, adding more if necessary to fully cover the bones.

Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Simmer uncovered for 2 to 3 hours, or until the broth is rich, golden, and fragrant.

Once done, place a large bowl under a fine-mesh strainer and carefully strain the broth to remove bones and vegetables.

Discard the solids and set the broth aside. You should have 8–10 cups of liquid. If you have more, simmer it for a bit to concentrate the flavor.

Step 2: Start the Soup Base

In a clean pot or Dutch oven, melt the butter over medium heat. Next, add the finely diced onion and sauté for 2–3 minutes until softened.

Stir in the diced carrots and celery and cook for another 5 minutes to release flavor.

If you prefer a slightly thicker soup, sprinkle in the flour. Stir continuously for 1 minute to eliminate the raw flour taste.

Step 3: Add the Broth and Seasonings

Slowly pour the homemade turkey broth into the pot while stirring. Next, add the chopped cooked turkey, salt, black pepper, and dried thyme.

Bring the soup to a gentle boil, then reduce heat and simmer for 10–12 minutes to allow the vegetables to soften.

Step 4: Cook the Noodles

Add the egg noodles to the simmering soup. Cook for 6–8 minutes or until the noodles are tender but not mushy.

Taste the soup and adjust seasonings as needed—add more salt, pepper, or thyme to your liking.

Step 5: Finish and Serve

Stir in the fresh parsley during the final minute of cooking.

Turn off the heat and let the soup rest for 2 minutes to allow flavors to meld.

Serve warm with crusty bread, crackers, or a fresh salad.

2. Tips for Perfect Homemade Turkey Noodle Soup

Use as many bones as possible.

The more bones you include from the turkey carcass, the richer and more gelatinous your broth will be.

Do not peel the carrots for the broth.

The skins add extra nutrients and color to the stock (they will be strained out later anyway).

Simmer low and slow.

A gentle simmer extracts maximum flavor without making the broth cloudy.

Add noodles only when ready to serve.

Noodles continue absorbing liquid after cooking, so if storing soup, cook them separately and add only to individual bowls.

Season at the end.

Homemade broth varies in saltiness, so taste once the soup is fully assembled before adding more seasoning.

Remove excess fat if desired.

Chill the broth for 2 hours or overnight. The fat will rise to the top and harden, making it easy to lift off.

3. Frequently Asked Questions

Can I make this turkey soup ahead of time?

Yes. The broth can be made up to 3 days ahead. Store it in the refrigerator until ready to assemble the soup. If planning to store the finished soup, keep noodles separate to avoid mushiness.

Can I freeze turkey noodle soup?

Absolutely—but freeze it without the noodles. Soups with pasta tend to become overly soft once thawed. Add freshly cooked noodles when reheating.

What can I substitute for egg noodles?

You can use rice, rotini, ditalini, or even homemade dumplings. Adjust cooking time based on the pasta or grain used.

Can I make this recipe in a slow cooker?

Yes. Add the carcass, vegetables, water, and seasoning to a slow cooker and cook on Low for 8–10 hours to make the broth. Assemble the soup on the stovetop afterward.

Is flour necessary for thickening?

No. The soup will be delicious without it. Flour simply creates a slightly creamier texture, but you can omit it for a lighter broth.

Can I add other vegetables?

Feel free to add peas, corn, green beans, or mushrooms. Add them during the last 10 minutes of cooking to keep them tender and flavorful.

4. Nutrition Information ( Per Serving )