Turkey Noodle Soup

Canned soup is a nice way to welcome your family home from a long day but homemade turkey noodle soup is outta this world delicious.

I still reminisce about my first memory of grandma’s turkey noodle soup and how much better it was than even chicken soup.

Turkey Noodle Soup

Makes about sixteen 14-ounce servings.

Turkey Soup

• 6 quarts water
• 1 turkey carcass (or 2-3 cups cooked leftover turkey, chopped or shredded)
• 2 tablespoons Chicken Better Than Bouillon or chicken bouillon
• 1/2 yellow onion, diced
• 3 stalks celery, diced
• 8 ounces frozen peas & carrots
• 1 teaspoon ground sage
• 12 teaspoons garlic powder
• Sea Salt
• Coarse ground pepper
• 1 recipe Egg Noodles

Place the turkey carcass or turkey into a large pot with the water. Turn the heat onto high and bring it to a boil. Reduce the heat to a medium-low and cook for about 30 minutes.

While you make your soup broth, make the Egg Noodles.

Remove all bones from broth and place them on a sheet pan to cool. Turn the burner off while you wait. Once the bones are cool enough to touch, pick out all of the good turkey pieces you can find and place them back into the broth. Turn the heat back onto low. Discard the leftover bones. If using turkey pieces only, disregard carcass-separating instructions and just leave them in the turkey in broth.

Stir the Better Than Bouillon into your broth. Add onion, chopped celery, and peas & carrots to the broth. Add the sage, garlic powder, some salt, and pepper to your liking and then turn the heat up to high and bring your soup to a boil again.

Add the noodles a few at a time. The reason for the boiling temp and adding a few at a time is so they won’t clump together when they fall into the pot. Give a gentle stir a couple of times while adding noodles.

After adding all of the noodles, place a lid on the pot, reduce the heat to medium-low, and allow the soup to simmer for about 30 more minutes.

Variation: Fresh uncooked turkey or chicken: Use raw chicken cut into pieces or a large turkey leg rather than turkey leftovers. Bring to a boil and then reduce to a simmer until the meat is fully cooked. Remove the meat and set it aside to cool. Debone and place meat back into the broth. Disregard skin, bones, etc. Continue with the recipe as normal.

Egg Noodles

• 2 cups flour (plus 1 cup for rolling out noodles)
• 4 eggs
• 2 teaspoons sea salt

Place the flour, eggs, and salt into a mixing bowl. Mix ingredients with a dough hook until a dough ball forms. Add a small amount of olive oil if needed to help it come together. Let the mixer knead it for about 8 minutes.

Shape the dough into a ball and wrap it with plastic wrap. Let it rest on the counter for 30 minutes before rolling it out.

Place about a cup of flour out on the counter and roll the dough into a long strip as thinly as you like. Make sure the dough is coated with some flour so it can be separated again when unfolding the noodles.

Fold rolled dough upward in half a few times.

Cut into thin strips. Unroll your noodles and place them into your soup. Cook for about 30 minutes.

Beef: Use leftover pot roast cut into small pieces and Better Than Bouillon Beef. This is not a recipe for beef stew. Here is the recipe for beef stew.