Turkey Noodle Soup

Turkey Noodle Soup

After making a full Thanksgiving meal the last thing you may want to do is cook more, but trust me, this soup is worth it. The homemade stock can be made easily and without much thought during the afternoon, and the rest of the soup comes together in about 20 minutes. Serve with any leftover rolls.
  • Prep: 30 min
  • Cook: 4 hours 30 min
  • Total: 5 hours (includes time to make stock)
  • Serves 10 to 12
Turkey Noodle Soup

Carbohydrate Counts

Carbs-per-gram ratio: 0.0895

Serving Size 298g (about 27g carbs)

Carb calculations Weight Carbs
Carrots (25g)
Celery stalks (5g)
Onion (10g)
Egg noodles 340g (242g)
Net Weight 3151g (282g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Stock
  • Make homemade turkey stock using leftover turkey carcass.
  • Soup
  • 2 tablespoons vegetable oil
  • Heat oil in a large, empty stockpot over medium high heat.
  • 5 carrots, finely chopped
  • 5 celery stalks, finely chopped
  • 1 onion, finely chopped
  • Sauté vegetables over medium high heat until crisp, about 5 minutes.
  • Remove from heat temporarily.
  • 10 cups homemade turkey stock
  • 1 ½ cups roasted turkey meat, shredded
  • 1 tablespoon minced parsley
  • 1 ½ teaspoon thyme
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Old Bay seasoning
  • Add stock, turkey, and spices to vegetables in a large stock pot. Return to stove and bring to a boil over high heat.
  • Reduce heat to medium-low and simmer for 10 minutes.
  • 340g / 12 ounces egg noodles
  • Add egg noodles to pot and cook until noodle are al dente, approximately 5 to 10 more minutes.
  • Ladle and serve immediately.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/turkey-noodle-soup/).

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