Rating: 4 stars
33 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3

Use the leftovers from the roasted turkey you made for Thanksgiving or Christmas to make this homemade turkey and noodle soup.

Source: Better Homes and Gardens


Recipe Summary test

30 mins
1 hr 33 mins
2 hrs 3 mins


Ingredient Checklist


Instructions Checklist
  • Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours.

  • Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. If desired, add more cooked turkey meat (enough to equal about 2 cups total). Set meat aside. Discard bones.

  • Strain broth through a sieve lined with 2 layers of 100-percent-cotton cheesecloth; discard solids. Return broth to Dutch oven. Stir in undrained tomatoes, bouillon granules, herb, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes.

  • Stir in noodles. Cover and simmer for 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through. Serve immediately. Makes 6 main-dish servings.

Make-Ahead Tip:
  • For individual servings, prepare soup and freeze in 1-1/2-cup freezer containers, leaving a half-inch head space. Seal, label, and freeze up to 1 month. To serve, transfer 1 portion of frozen mixture to a small saucepan. Cover and cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.

Nutrition Facts

260 calories; fat 6g; cholesterol 75mg; saturated fat 2g; carbohydrates 31g; insoluble fiber 3g; protein 20g; vitamin a 92.7RE; vitamin c 17.1mg; sodium 848mg; calcium 80.8mg; iron 4mg.