There is nothing more comforting than a warm bowl of Homemade Turkey Noodle Soup!
With homemade noodles, a delicious broth and loads of plump turkey and veggies, this soup is always a winner around the dinner table.
I had such a great week off last week!
Christmas break was fantastic. Minus the part where everyone in my family got the stomach flu. Yeah, that was no fun.
But we all pulled through like champs luckily.
Have you ever had a bowl of old fashioned turkey noodle soup? Or maybe chicken noodle soup?
With big plump noodles that taste like little dumplings and a broth that is so rich and flavorful? It’s basically heaven on a cold winter’s day.
I started this soup with the carcass of a turkey, but if you don’t have a turkey carcass to work with, you could use a chicken, or just skip this step and use chicken stock as your base.
Grab the biggest pot you have and stick your turkey or chicken carcass in and cover it with water.
Toss in some onion, carrots and celery to flavor the stock as well.
Once the meat has fallen away from the bones, you want to place a fine mesh strainer over another large pot and pour everything through it. All the broth should go into the new big pot and everything else will go into the strainer.
Chop up any meat that has fall off the bones and discard the rest.
At this point you’ll want to taste the turkey (or chicken) stock you just made. If you feel it needs a little boost of flavor add in a chicken bouillon cube.
Once your broth is to your liking go ahead and bring it to a simmer and add in your veggies and herbs.
While that’s simmering away start working on your noodles!
The egg noodles are surprisingly easy to make, especially if you use a food processor.
Just toss in your flour, salt and eggs into the food processor and pulse until combined. Then just stream in a little milk until the dough ball forms.
Roll it out on a lightly floured surface.
Just keep rolling until the noodles are close to 1/8th inch thick. The noodles tend to puff up a bit in the soup, so the thinner you can make them the better.
Once it’s all rolled out use a pizza cutter to cut your noodles. I like a wider noodle, but I also cut them short so you can get them in your mouth too.
They’re so tasty!
Now that your noodles are ready, just toss them into the simmering soup and let them cook for about 15 to 20 minutes, or until they’re tender to the bite.
All that’s left to do is add back in the turkey (or chicken) and remove the herbs.
Once you get efficient at making the noodles, you can whip up this comforting bowl of soup in less than an hour.
And it makes a big pot. We always have leftovers and I actually think the noodles taste even better the next day.
This is definitely a family favorite, and perfect for when you’re sick or just in need of a comforting hug.Print
Homemade Turkey Noodle Soup
A from-scratch version of a comforting classic. See the notes for some quicker tips.
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6
- Category: Dinner
For the Stock:*
- 1 turkey (or chicken) carcass
- 1 onion, quartered
- 2 medium carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 chicken boullion cube, if desired
For the Soup:
- 2 cloves garlic, minced
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 cup diced onion
- 4 bay leaves
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 2 cups diced turkey (or chicken) meat
For the Noodles:**
- 2 cups all purpose flour
- 1/4 tsp salt
- 3 eggs
- 2 tbsp milk
For the Stock:*
- Place the turkey (or chicken) carcass, onion, carrots and celery in a large pot and cover with water. Bring to a boil and then reduce to medium heat so it is still a steady boil. Let cook like this for at least 1 to 2 hours or until any excess meat is falling off the bones. Carefully remove the carcass from the pot and discard the bones.
- Place a fine mesh strainer over another clean, large pot and strain the turkey stock into this pot. Pick out any meat and set aside for later, discard anything else.
- Taste the stock and add a chicken bouillon cube if desired. Turn heat to medium low and stir until dissolved. Taste and add more if desired.
For the Soup:
- Add the garlic, carrots, celery, and onion to the stock. Add in the bay leaves and use twine to tie up the thyme and rosemary together then add to the stock. Simmer for 15 to 20 minutes. Meanwhile make the noodles.
For the Noodles:**
- Add the flour, salt and eggs to a food processor and pulse until combined. While mixing, stream in the milk, one tablespoon at a time until a soft dough ball forms.
- Turn out onto a lightly floured surface and roll to 1/8″ thick. Use a pizza cutter to cut noodles that are about 1/2″ wide and 2″ long.
- Add the noodles to the soup and cook an additional 15 to 20 minutes or until the noodles are tender. Add in the diced turkey and cook until warmed through, then remove and discard the bay leaves and tied up herbs. Season with salt and pepper and enjoy!
TO MAKE THIS EVEN QUICKER:[br]*Use 10 cups of store-bought chicken stock in place of making your own. [br]**Use 4 cups of prepackaged egg noodles in place of making your own.