Easy Turkey Noodle Soup
Prep
10m
·
Cook
15m
·
Total
25m
About This Recipe
This Easy Turkey Noodle Soup is made with a flavorful turkey broth, rice noodles, and shredded leftover turkey. It's a comforting and satisfying meal that can be customized with your favorite toppings like cilantro, mint, lime, and hot sauce. Perfect for using up Thanksgiving leftovers.
Ingredients
(Servings:
6)
Scale
Convert
For The Broth
For Noodle Bowls
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories350kcal17%
-
Fat5g7%
-
Saturated Fat1g5%
-
Carbohydrates45g15%
-
Fiber3g12%
-
Sugar7g14%
-
Protein25g50%
-
Cholesterol50mg16%
-
Sodium1,200mg50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Ingredients note: I bought all these ingredients at what I consider to be a mainstream grocery store (Cub Foods, if you’re local to the Minneapolis area). The star anise came in a little bag in the section where they sell the whole dried spices.
Do this a day in advance if you can! I made it all in one day and it was totally fine, but it would be ideal to spread it over two days. –> To make the stock, just cut up the turkey carcass (I’m sorry – no way around that word) and cover it with 8-10 cups water in a large pot. Throw in a few chopped up carrots and some onion slices and simmer for 1-2 hours. Drain, reserving the tasty broth and discarding the solids, and then if you can, let it chill for a while so you can skim the fat off the top. Total yield will depend on how long you simmer it, but generally speaking, this should be plenty for this soup recipe.
Do this a day in advance if you can! I made it all in one day and it was totally fine, but it would be ideal to spread it over two days. –> To make the stock, just cut up the turkey carcass (I’m sorry – no way around that word) and cover it with 8-10 cups water in a large pot. Throw in a few chopped up carrots and some onion slices and simmer for 1-2 hours. Drain, reserving the tasty broth and discarding the solids, and then if you can, let it chill for a while so you can skim the fat off the top. Total yield will depend on how long you simmer it, but generally speaking, this should be plenty for this soup recipe.
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