Old Fashioned Turkey Noodle Soup Recipes

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OLD MAN'S TURKEY NOODLE SOUP



Old Man's Turkey Noodle Soup image

My Dad cooks nothing, except for this soup -- old fashioned, simple, and delicious!

Provided by KDcook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 13

3 turkey drumsticks
3 quarts water
2 large onions, chopped
4 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon ground dried sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon celery salt
2 cups uncooked egg noodles

Steps:

  • Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 14.9 g, Cholesterol 74.8 mg, Fat 5.8 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 1.8 g, Sodium 1092.6 mg, Sugar 3.7 g

OLD-FASHIONED TURKEY NOODLE SOUP



Old-Fashioned Turkey Noodle Soup image

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h45m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Steps:

  • Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

CLASSIC TURKEY NOODLE SOUP



Classic Turkey Noodle Soup image

I usually try three new recipes a week. My wonderful husband willingly samples everything I make...even if it is a flop! This old-fashioned soup is one of his favorites.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 leftover turkey carcass (from a 12- to 14-pound turkey)
3-1/2 quarts water
4 chicken bouillon cubes
1 large onion, halved
4 whole peppercorns
2 bay leaves
1 teaspoon poultry seasoning
1 teaspoon seasoned salt
1/2 to 3/4 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
1 medium potato, peeled and diced
1/2 cup chopped onion
1 medium turnip, peeled and diced, optional
1 cup uncooked egg noodles

Steps:

  • Place the first nine ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Strain broth; discard onion, peppercorns and bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside., Add vegetables to broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Add noodles and reserved turkey. Return to a boil; cook, uncovered, for 10 minutes or until noodles are tender.

Nutrition Facts : Calories 88 calories, Fat 2g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 522mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

OLD-FASHIONED TURKEY NOODLE SOUP RECIPE - (5/5)



Old-Fashioned Turkey Noodle Soup Recipe - (5/5) image

Provided by tschnet1

Number Of Ingredients 15

Broth:
1 leftover turkey carcass
1 medium unpeeled onion; wedges
2 unpeeled carrots, chunks
6 - 8 garlic cloves, peeled
4 qts plus 1 cup cold water, divided
Soup:
12 cups water
5 cups uncooked eg noodles
2 cups diced carrots
2 cups diced celery
3 cups turkey, cubed
1/4 cup minced fresh parsley
2 1/2 tsp salt
2 tsp dried thyme

Steps:

  • Place all broth ingredients in a roasting pan and bake uncovered at 400º for 1 hour, turning once. Transfer carcass bones and vegetables to an 8-qt kettle. Add 4 qts cold water and set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to kettle. Bring to a boil. Reduce heat, cover and simmer for 3-4 hours. Coll slightly. Strain broth, discard bones and vegetables. Set soup kettle in an ice-water bath until cooled, stirring occasionally, cover and refrigerate overnight. Skim fat from broth. Cover and bring to a boil. Reduce heat to simmer. Meanwhile, in a dutch oven, bring 3 qts water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery, cook 5-7 minutes longer or until noodles and vegetables are tender. Drain, add to simmering broth. Add cubed turkey; heat through. Stir in parsley salt, thyme and pepper.

OLD-FASHIONED TURKEY SOUP



Old-Fashioned Turkey Soup image

For added convenience freeze some of the soup in individual serving-size portions.

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 22 servings (5-1/2 quarts).

Number Of Ingredients 16

1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
SOUP:
3 cups cubed cooked turkey
1 can (28 ounces) stewed tomatoes
1 large onion, chopped
2 large carrots, shredded
1 cup chopped celery
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
4 teaspoons chicken bouillon granules
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Steps:

  • Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours. , Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months., For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.

Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 522mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

SENSATIONAL TURKEY NOODLE SOUP



Sensational Turkey Noodle Soup image

Here is a great idea for that leftover turkey! Combine it with a few simple ingredients to make a sensational soup that's incredibly good. It's a breeze to prepare, but one taste guarantees that this will become a soup time favorite recipe.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 4

Number Of Ingredients 5

3 ½ cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 medium carrot, peeled and sliced
1 stalk celery, sliced
½ cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken

Steps:

  • Heat the broth, 1/8 teaspoon black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
  • Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 6 g, Cholesterol 35 mg, Fat 2.4 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 884 mg, Sugar 1.8 g

NO-FUSS TURKEY NOODLE SOUP



No-Fuss Turkey Noodle Soup image

Make good use of your leftover dark meat without the fuss of boiling the carcass. Simply pick through the carcass before you toss the bird and save the meat for a quick next-day soup. Serve with warm bread for a great hot meal on a cold winter day. I substitute fresh herbs wherever possible, but for a quick meal after the intense preparation of a whole turkey, dried herbs do nicely. If you don't have chipotle chili powder, regular chili powder can be substituted. The chipotle provides a very light smoky flavor in the background. White meat can be used, but your broth will be less flavorful. Leftovers freeze well. Use whatever type pasta you prefer.

Provided by Tonya Dean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

1 (32 fluid ounce) container chicken stock
1 teaspoon dried summer savory
1 teaspoon dried basil
½ teaspoon dried thyme
⅛ teaspoon chipotle chile powder
1 teaspoon salt
½ teaspoon coarse ground black pepper
1 tablespoon dried parsley
¼ cup sherry
2 carrots, thinly sliced
1 tablespoon butter
2 stalks celery, sliced
1 onion, chopped
1 tablespoon minced garlic
1 pound cubed cooked dark-meat turkey
1 (8 ounce) package egg noodles
salt and ground black pepper to taste

Steps:

  • Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
  • Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.

Nutrition Facts : Calories 328 calories, Carbohydrate 34 g, Cholesterol 94.5 mg, Fat 7.9 g, Fiber 2.7 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 1003 mg, Sugar 3.1 g

TURKEY SOUP



Turkey Soup image

My wife likes this better than turkey dinner, and it makes the house smell good. This is just good old fashioned turkey noodle soup.

Provided by Post Time

Categories     Clear Soup

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 turkey carcass
3 large celery ribs
3 carrots (chopped)
1 large onion (chopped)
2 teaspoons poultry seasoning
2 bay leaves
1 -2 tablespoon dried parsley flakes
1 teaspoon salt (or to taste)
1/2 teaspoon pepper
6 ounces flat egg noodles

Steps:

  • Boil the turkey carcass in a dutch oven for a couple of hours, strain the broth into a bowl and let the rest of the carcass cool. When the carcass is cool, pick out all of the good meat, and cube the meat into small bite size pieces and set aside.
  • Return the broth to the pot. Chop the carrots, celery, and onion, and add to the broth. Add the seasonings and the cubed turkey meat.
  • Simmer for 1 ½ hours.
  • Pull the bay leaves out. 15 minutes before you eat, put 6 oz.s of flat egg noodles into the pot. When noodles are cooked, serve.

Nutrition Facts : Calories 54.3, Fat 0.6, SaturatedFat 0.1, Cholesterol 6.6, Sodium 328.6, Carbohydrate 10.8, Fiber 1.8, Sugar 2.4, Protein 1.7

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