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Turkey Noodle Soup Made from Carcass Stock

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6 generous bowls

Equipment

  • Large stock pot or Dutch oven Essential for simmering the turkey carcass to extract deep flavor. If you’re using a turkey carcass soup crockpot method, a large slow cooker (6+ quart) works beautifully too.
  • Fine mesh strainer To strain out bones and vegetable bits from the stock.
  • Cutting board and sharp knife For prepping vegetables and separating meat from the carcass.
  • Large spoon or ladle For skimming fat and serving soup.
  • Mixing bowls To hold shredded meat and strained broth.
  • Soup pot Once the stock is ready, you’ll need a separate pot to make the actual soup if you're using a different pot for stock.

Ingredients
  

For the Stock (Made from Turkey Carcass)

  • 1 leftover turkey carcass with a bit of meat still attached
  • 12 cups cold water
  • 1 large onion quartered
  • 3 celery stalks cut into large chunks
  • 2 large carrots cut into chunks
  • 4 garlic cloves smashed
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 sprig of fresh thyme or 1 tsp dried thyme
  • Salt to taste

For the Soup

  • 2 tbsp olive oil or unsalted butter
  • 1 medium onion diced
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 2 garlic cloves minced
  • 2 cups shredded leftover turkey meat white or dark meat
  • 8 oz wide egg noodles or substitute with rotini or orzo
  • Salt and freshly cracked black pepper to taste
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried oregano or Italian seasoning

Optional: splash of lemon juice or dash of hot sauce for brightness

Instructions
 

Make the Turkey Stock from the Carcass

  1. Start by placing your turkey carcass into a large stockpot or slow cooker. Break it down slightly if it doesn’t fit whole. Add cold water, onion, carrots, celery, garlic, bay leaves, thyme, peppercorns, and a pinch of salt. If you’re going the turkey carcass soup crockpot route, set it on low for 8-10 hours or high for 4-5.
  2. On the stovetop, bring the mixture to a gentle boil, then reduce to a simmer. Let it go uncovered for at least 2 to 3 hours. This is the magic of making turkey stock—slow cooking extracts all the collagen and flavor from the bones, turning your pot into liquid gold.

Strain the Stock

  1. Once the simmering is done, strain the broth through a fine mesh sieve into a large bowl. Discard all solids. Let it cool slightly, then skim off any fat that rises to the top—or use a fat separator if you have one.
  2. At this stage, you’ve essentially made turkey stock from carcass bone broth, which is the nourishing base of your soup.

Shred the Turkey Meat

  1. From the solids you strained, pick off any usable meat still clinging to the bones and set it aside. You can also add leftover turkey meat from your fridge—whether it’s roasted, smoked, or even fried. This is a great use of leftover smoked turkey if you’re aiming for a smoky twist—hello, smoked turkey soup.

Make the Soup

  1. In a clean soup pot, heat the olive oil or butter over medium heat. Sauté the diced onions, carrots, and celery until softened—about 5 to 7 minutes. Add the garlic and cook for another minute until fragrant.
  2. Pour in your freshly made turkey stock. Bring to a boil, then reduce to a simmer. Add the shredded turkey and let everything mingle for about 10 minutes.
  3. Add the egg noodles and cook until tender—about 8 minutes. Season with salt, pepper, parsley, and oregano. A splash of lemon juice adds brightness, or a dash of hot sauce can bring subtle heat.
  4. That’s it—you’ve got yourself a soul-hugging bowl of turkey noodle soup homemade with layers of flavor.