Turkey noodle soup is a classic comfort food that is perfect for cold weather or when you’re feeling under the weather. It’s a hearty and filling soup that is easy to make and can be customized to your liking. Whether you’re using leftover turkey from Thanksgiving or cooking a turkey specifically for this recipe, it’s a great way to use up any extra meat. In this blog post, we’ll share a recipe for old-fashioned turkey noodle soup that is sure to warm you up on a chilly day. The recipe uses a combination of roasted turkey carcass, vegetables, and egg noodles to create a rich and flavorful broth. It’s perfect for lunch or dinner and can be served with crusty bread or crackers. Let’s get started!

I usually collect Turkey and Chicken bones in the freezer until I am ready to make the rich broth after roasting the bones with carrots, onions and celery. Save a couple of quarts for later to use instead of store bought bouillon cubes or broth.

Turkey Noodle Soup

Turkey Noodle Soup

Course Soup
Cuisine American
Servings 8



  • 1 or more leftover Turkey carcasses or equivalent amount of turkey and chicken bones.
  • 1 medium onion, cut into large wedges
  • 2 unpeeled carrots, cut into 2 inch chunks
  • 4 celery stalks, cut into 2 inch chunks
  • 6 or more garlic cloves, peeled
  • 6 quarts cold water


  • 4 quarts water
  • 1/2 pkg vermicelli
  • 2 cups carrots, diced
  • 2 cups celery, diced
  • 3 cups leftover turkey, cubed
  • 1/4 cup minced parsley
  • 2 1/2 tsp salt
  • 2 tsp dried thyme leaves
  • 1 tsp black pepper


  • Place the turkey carcasses or bones, carrots, onion, celery, and garlic for the broth is a large roasting pan coated with cooking spray. Bake, uncovered, at 400 degrees for 1 hour, turning every 20 minutes.
  • Transfer the carcasses, bones, and vegetables to a large stock pot. Add 4 quarts cold water. Use the other 2 quarts to deglaze the roasting pan and add to the pot. Bring to a boil. Reduce heat; cover and simmer for 3 to 4 hours.
  • Cool slightly. Strain broth; discard bones and vegetables. Set the stockpot in a cold water or ice bath until the broth cools. Stir and skim as necessary. At this point you can refrigerate overnight and skim in the morning.


The broth ingredients make extra for a later day.  Pack in plastic storage containers and freeze.