Turkey Noodle Soup Recipe (with Turkey Carcass)
This turkey noodle soup recipe uses a turkey carcass to build a rich, savory broth, then thickens it lightly with a simple flour-and-fat roux. You’ll add carrots, peas, and small noodles for an easy, cozy pot of soup. If you’re searching for turkey soup recipe, ingredients, and how to make it step by step, this is a clear, home-style guide.
Ingredients
Ingredients
Step-by-Step Method
Build the broth
In a large pot, add water, the turkey carcass, celery and celery leaves, onion, bouillon, bay leaf, salt, and pepper. Bring to a boil, then lower the heat and simmer gently for 90 minutes with the lid slightly ajar.
Strain and pick the meat
Strain the broth into a clean pot. When the carcass is cool enough to handle, pull off any usable turkey meat and set it aside; discard bones and solids.
Make a light roux
In a separate pot, melt the butter and margarine. Stir in the flour and cook for 1–2 minutes, stirring constantly, just until it smells toasty but hasn’t browned.
Thicken the soup
Whisk a few ladles of hot broth into the roux a little at a time to keep it smooth. Pour the mixture back into the main pot and stir well.
Add vegetables and noodles
Add the diced carrot, peas, and noodles. Simmer for 10–15 minutes, until the vegetables are tender and the noodles are cooked through.
Finish with turkey and parsley
Stir in the picked turkey meat. Add the chopped parsley and simmer 2–3 more minutes. Taste and adjust salt and pepper if needed.
Serve
Ladle into bowls and serve hot. Sprinkle a bit more parsley on top if you like.