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Old Fashioned Turkey Noodle Soup

Difficutly: easy
Time: 30 Min
Portion: 10 servings


leftover turkey carcas from a 12-14 pound turkey

2 cooked turkey winds, meat removed

2 cooked turkey drumsticks, meat removed

1 turkey neckbone

1 medium onion, unpeeled and cut into wedges

2 small carrots, cut into chunks

8 cloves garlic, peeled

4 quarts water, plus 1 cup for reserve


3 quarts water

5 cups egg noodles, yolk-free, uncooked

2 cups carrot, diced

2 cups celery, diced

3 cups cooked turkey, cubed

1/4 cup fresh parsley, minced

2 1/2 teaspoons salt

2 teaspoons dried thyme

1 teaspoon pepper


1. Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots, and garlic in a 15-inch x 10-inch x 1-inch baking pan coated with nonstick cooking spray. Bake uncovered at 400 degrees for 1 hour, turning once.

2. Transfer carcass, bones and vegetables to an 8 quart soup kettle. Add 4 quarts cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to kettle. Bring to a boul. Reduce heat; cover and simmer for 3-4 hours.

3. Cool slightly. Strain broth; discard bones and vegetables. Set soup kettle in an ice-water bath until cooled; stirring occasionally. Cover and refirgerate overnight.

4. Skim fat from broth. Cover and bring to a boil. Rduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 quarts water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes. Add cubed turkey; heat through. Stir in the parsley, salt, thyme, and pepper.

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