Today I am sharing one of my absolute favorites — Leftover Thanksgiving Turkey Noodle Soup! Complete with Turkey Bone Broth. A delicious recipe after a day full of food.
We all have our favorite things to do with leftover turkey and there are so many delicious recipes to choose from with leftovers. I have to say, for me, it will forever be the simple classics — turkey sandwiches and soup. Ah, all the feels.
When making this soup with your leftovers, it’s essential to make your own turkey stock for the BEST turkey noodle soup. I have so many memories of a giant pot on the stovetop with the entire turkey carcass stuffed into it boiling away, making my entire home smell even more like Thanksgiving than it already did the day before. I’ve included ALL of the tips for making homemade bone broth below. A few things though: This works best with a *roasted* turkey. So if you have leftover smoked or fried turkey, I don’t recommend using those. Well, at least in this recipe. The flavor is totally different.
After that, this recipe is simple, classic, and comforting. The perfect post-Thanksgiving meal to continue the comfort — only in a lighter soup!
Leftover Thanksgiving Turkey Bone-Broth
- 1 leftover roasted turkey carcass
- 1 yellow onion, halved
- 4 stalks celery, cut in half
- 2 carrots, cut in half
- 2 bay leaves
- 1 sprig fresh rosemary
- 8 sprigs fresh thyme
- 2 tsp black peppercorns
- 1 tbsp apple cider vinegar
- water about 16-18 cups *see note below
- Place the turkey carcass (don't worry about a little remaining meat on the bone! it doesn't have to be perfect) in a very large pot. Add the onion, celery, carrot, bay leaves, rosemary, thyme, peppercorns and the apple cider vinegar.
- Fill the pot with water. This will likely be close to 16-18 cups of water, but this depends on the size of your pot. Don't worry, some of the water will cook off/evaporate during the cooking process.
- Bring the pot to a boil, once boiling, reduce heat to low, cover, and cook for 12-24 hours.
- When the cook time is complete, use a fine mesh strainer, strain the broth and discard the carcass/scraps from the cooking process.
- Storing Tips: Allow the broth to cool completely before pouring into mason jars. I recommend using wide mouth mason jars. If you are using regular mason jars and you are planning on freezing them, only fill them about 3/4 way full. The broth expands in the freezer and can cause the glass to break. The broth is good in the fridge for about 7-10 days. Or you can freeze for about 3 months.
Turkey Noodle Soup
- 2 tbsp olive oil
- 1 1/2 cups diced yellow onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 10 cups homemade turkey bone broth
- 1 tbsp fresh thyme leaves
- 1 tsp dried, ground sage
- 4 cups diced, cooked turkey meat
- 3 cups uncooked fusilli pasta
- Heat olive oil in a large pot over medium heat. When hot, add the onion, carrot, celery, garlic, salt and pepper and cook, stirring, until the veggies are just tender, 5 to 7 minutes.
- Pour in the broth, thyme, sage, and the cooked turkey. Bring to a boil. Once boiling, reduce heat to a simmer.
- Add the pasta and stir to combine. Cook, covered, until the pasta is al dente (cook time will vary based on the type of pasta you use. Mine took about 10 minutes).
- Serve immediately and enjoy!