Best 20 Turkey Noodle Soup Recipes

OLD-FASHIONED TURKEY NOODLE SOUP

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.

OLD MAN'S TURKEY NOODLE SOUP

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.

SENSATIONAL TURKEY NOODLE SOUP

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.

EASY TURKEY NOODLE SOUP

Steps:

• In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered, for 20 minutes or until noodles are tender., Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

CREAMY TURKEY NOODLE SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.

TURKEY & NOODLE TOMATO SOUP

Steps:

• In a Dutch oven, cook turkey over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup mix, 1-1/2 teaspoons seasoning from the noodles, sugar, pepper and salt. Add V8 juice and vegetables; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Break noodles into small pieces; add to soup (discard remaining seasoning or save for another use). Cook 3-5 minutes longer or until noodles are tender, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add a little reduced-sodium broth or water if necessary.

NO-FUSS TURKEY NOODLE SOUP

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.

TURKEY VEGETABLE NOODLE SOUP

Steps:

• Place turkey carcass into a large stock pot and completely cover with water.
• Bring water to a boil and then turn down to 7 (medium high) and cook with lid on for approxiamately 2 hours.
• Remove all bones and keep any meat that you can remove from the bones so you can place the meat back into the pot.
• Add the remaining ingredients and 2-3 cups of water to the pot and simmer for 1-2 hours.
• Enjoy!

TURKEY GINGER NOODLE SOUP

Steps:

• Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.

TURKEY NOODLE SOUP

Steps:

• In a large kettle or Dutch oven, combine the first six ingredients. Tie cloves and bay leaf in a cheesecloth bag and add to kettle; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey, macaroni and parsley; cover and simmer for 15-20 minutes or until the macaroni is tender and the soup is heated through. Discard spice bag.

BUTTERNUT SQUASH NOODLE SOUP WITH TURKEY

Steps:

• Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
• Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.

ASIAN TURKEY NOODLE SOUP

Steps:

• place noodles in a bowl, add enough boiling water to cover.
• let them stand 5 minutes, drain, set aside.
• combine stock, soy or fish sauce, ginger, garlic in a large pot.
• bring to boil, lower heat and simmer 15 minutes.
• remove ginger, discard.
• add turkey and noodles.
• add scallions, stir to heat through.
• ladle into bowls, serve with sprouts, chiles, mint, and lime wedges.

TURKEY & HOMEMADE NOODLE SOUP

Steps:

• Using a large piece of cheesecloth, bundle up the carcass and add 1/2 white onion and a handfull of celery tops.
• Tie the bundle securely.
• Boil turkey bundle for about 5 to 6 hours. In the meantime, mix salt and 5 eggs and whip with fork until lemon yellow. Add 6 tablespoon water.
• Pour over the 5 cups of flour in a large bowl. mix well, scraping sides. Turn out onto counter, mine is wood so it does not stick, even without extra flour. You may need to flour yours first. Get your husband or teenage son.or rent one for the occasion, lol. Have them knead the dough till it gets smooth and almost glossy.
• I use my Pasta Queen hand crank pasta maker at this point. Go to Recipe #78459 to find out how to hand roll them.
• After making them, toss with flour to prevent sticking to each other and lay them out till needed.
• When ready to add to the soup, shake off excess flour.
• After the carcass is done boiling take the bundle out and put it in a bowl to drain - do NOT open bundle yet!
• Strain soup through a fine mesh strainer and return to pot. Pour drained liquid from bundle and after straining add this to pot also.
• Bring broth to a boil and add carrots Boil for 8 minutes then add celery, turkey and noodles. Make sure noodles do not clump when added by stirring while adding.
• Cook soup for 9 minutes more.
• Soup's on!

TERRIFIC TURKEY NOODLE SOUP FROM THE INSTANT POT!

Steps:

• 1. To make the stock: Select the SAUTE button on your 8 quart Instant Pot. Heat canola oil. You could probably do this in a 6 quart if you cut up the carcass first.
• 2. Saute onions and garlic just until slightly soft.
• 3. Press CANCEL on Instant Pot.
• 4. Place raw turkey carcass and large cut veggies in the instant pot and pour in 8 cups water. (reserve all liquid when done cooking.)
• 5. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• 6. Press the preset meat/stew setting on the instant pot.
• 7. When finished cooking let sit on keep warm for 15-20 minutes, then use quick release. When pressure is released, remove lid.
• 8. Remove Turkey Carcass, cool and pull meat from the bone and coarsely chop. Set aside, refrigerate until ready to use. Discard carcass.
• 9. Place a colander inside a large mixing bowl and pour turkey stock into it. Lift the colander out of the bowl to remove any leftover bones and the vegetables. Discard the solids.
• 10. Cool stock and pour into a gallon size plastic container and cover with a lid. Refrigerate several hours. (Party Time Ice Cream Containers are perfect for this. As you can see, we dig fudge swirl around here!)
• 11. For the soup, Add diced carrots, celery, egg noodles, thyme, chicken soup base, and 8 cups of turkey stock salt, into the instant pot.
• 12. Place the lid on the pot, seal.
• 13. Cook on HIGH pressure for 5 minutes.
• 14. Use quick release. When pressure is released, remove lid.
• 15. Stir turkey meat back into the pot.
• 16. Ladle into soup bowls and sprinkle with fresh parsley. I serve this with a nice garden salad and bread & butter for a pleasant meal.

TENDER TURKEY NOODLE SOUP

Steps:

• In an 8 quart soup pot, combine all ingredients except the noodles and corn.
• Bring to a boil over high heat, then reduce to low heat; cover and simmer for about an hour or until turkey is cooked through and fork tender.
• Carefully remove turkey from pot; remove and discard the bones and skin, then cut the meat into chunks.
• Increase the heat under soup to high and bring to a boil; add noodles and cook for 5 minutes.
• Return turkey to the pot and add corn.
• Cook for 5 minutes or until noodles are tender and corn is heated thoroughly.
• Serve immediately.

TURKEY-TARRAGON NOODLE SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. , Return to a boil; add noodles. Cook until noodles are tender, 5-6 minutes longer. Stir in turkey and tarragon; heat through. Discard bay leaf. If desired, top servings with additional tarragon.

TURKEY NOODLE SOUP MIX

Steps:

• In a small (1 pint), glass jar, layer from bottom to top, lentils, minced onion, bouillon, dill, celery seed, garlic powder, bay leaf and noodles. Seal jar.
• Attach a card with the following instructions: Bring 8 cups water to boil in a large saucepan over high heat. Stir in jar of soup mix. Cover, reduce heat and simmer 15 minutes. Remove and discard bay leaf. Stir in 1 (10 ounce) package frozen mixed vegetables and 2 cups cooked, diced turkey meat. Cook 5 minutes more, or until vegetables and turkey are heated through and tender.

NEXT DAY TURKEY NOODLE SOUP

Steps:

• 1. In lg pot Place 2 quarts water, turkey neck, turkey bones, and whole carrots celery onion and garlic. Bring to rapid boil and boil down for 1hr. Strain and return to pot.
• 2. To remaining broth add box turkey or chicken stock 4-5 cups water and 2 pkg turkey gravy mix well and return to boil.
• 3. Next add all your leftover turkey, side dishes, dressings, mashed potato, and veggies. Let cook and simmer for half hour. If more liquid is needed add more stock. And if your family likes pasta or rice add to last 10min of cooking. Add s&p if needed.

TURKEY-NOODLE SOUP GIFT MIX

Steps:

• Combine all ingredients in a small plastic bag; store in a cool, dry place.
• (To ensure even distribution of seasonings, each recipe of soup mix must be mixed individually.) Yield: about 1 cup Directions for recipe gift card: Combine soup mix, 8 cups water, and 1 carrot, diced, in a Dutch oven.
• Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Discard bay leaf.
• Stir in 3 cups cooked, diced turkey; simmer an additional 5 minutes.
• Yield: 2 quarts.

WICKED EASY TURKEY NOODLE SOUP

Steps:

• For the base of your soup, arrange the turkey bones (break them off from the carcass if you need to) in a really big pot, about 8 quart pot ought to do just fine. Cover this with water and bring to a boil. Turn down to a simmer and cook for one hour. By then, the stock should be nice and golden with cooked bits of meat floating hither and yon.
• Strain, catching all the stock in another pot or bowl big enough to hold it all. Feed bones and leftover meat bits to the ravenous pet doggies staring at you through the glass door.
• In a smaller pot, melt butter. Slowly add flour, whisking quickly until the creamy mixture starts to bubble. Continue whisking, add some of the turkey stock to the flour/butter mixture until it looks good and cloudy (about 2 or 3 cups). Add this mixture back to the main pot of stock and set aside.
• Cook pasta according to package directions, strain and set aside.
• Add olive oil to a big pot. Make sure this pot can hold the stock, turkey and pasta because this is the pot that will be holding it all. About 8 to 10 quarts should do just fine.
• Chop up the onion roughly and add to olive oil. Cook onion for a few minutes until it's mostly soft, then add the garlic. Cook these two together for another couple minutes then add the white wine (substitute turkey stock). Stand back when you add this because the pan is going to be hot and will probably steam up real big. Since I have a tendency to hover over my pots, I usually get an eyeful of vaporized alcohol and spend the next five minutes cursing my existence and the bottle of cheap wine I used.
• Stir up all the yummy bits at the bottom of the pan and then add the chopped up turkey. It's not necessary to cook the turkey a second time but I like to warm up the turkey and cook off some of the butter left on the breast or oil in the dark meat and allow the turkey to combine with the onion.
• Add all of the turkey stock and warm thoroughly, do not boil. Add the cooked pasta.
• If you like more tender meat in your soup, omit the pasta at the end, throw the whole kit'n kaboodle into a crockpot on low for at least 4 hours, no more than 8. Add the pasta and serve.