skip to Main Content

Turkey Noodle Soup

Turkey Noodle Soup

 If you’re like me, you’ve got a lot of leftovers from Thursday’s Thanksgiving meal and you reheated them on Friday in a second go-round of the holiday meal. Who’s got the energy to refashion the turkey into another fancy meal, and who wants to add even more cheese, cream or other ingredients into already highly caloric leftovers? Lighter fare is what’s called for the day after Thanksgiving, so if you’ve got a turkey carcass with some meat clinging to the bones, don’t toss it out. Recycle it for a meal that’s easy on the digestive system and is a welcome change from all the rich foods of the last two days. I made the soup and ate some for dinner last night. But I must confess that I couldn’t just ignore all the leftovers from Thursday. So here’s what came after the soup – exactly the same thing I ate on Thanksgiving. November 2009 296-1 At least I skipped all the prosciutto, soppressata,  cheeses, artichokes, and other goodies from Thursday’s antipasto platter (I ate those for lunch on Friday).  November 2009 215 There is still some leftover homemade pie calling my name (pumpkin, apple and pecan) and oh dear, some of that butternut squash gelato I recently made too. Until these leftovers get used up, I may have to spend the next two weeks on the treadmill nonstop. Ciao ciao – off to have some tea and pumpkin pie. See you at the gym.

Turkey Noodle Soup My son made the soup in a large, two gallon pot. It made enough for dinner and a bunch to freeze too. It’s simple to make – just fill  the pot with water, then add the carcass (ours was 21 pounds), some fresh carrots and celery, and any leftover onions from roasting the turkey if you have them. Otherwise, add a fresh onion cut in half. If your turkey was stuffed, make sure you remove as much of the stuffing as possible. The broth will be a little cloudier than if the turkey weren’t stuffed, but it will taste great in either case. Bring it to a boil, then let it simmer on the stove for about three or four hours . Chill it overnight if possible so you can skim off the fat easier when it cools. Strain out all the bones, meat and little bits of herbs. Sift through the bones, removing the meat to add back to the soup when you reheat it. Add noodles if desired.

This Post Has 15 Comments
  1. Thanksgiving dinner is my favorite holiday meal…followed by the turkey sandwiches…then the turkey soup. Your antipasto platter alone is a work of art.

    Love the butternut gelato too. Have a lovely weekend, Linda.

  2. The carrot sformato, fig and chestnut stuffing, and that beautiful antipasti. WOW! Everything looks scrumptious. I'm so ready to detox, but tempted by leftover cookies, pies and everything else. I'm so weak!!!

  3. My turkey carcass is sitting in the freezer to be made into broth. Great minds??? Love your leftovers! And what you did with them. Still have pumpkin, chocolate-pecan and apple – going home with my son tomorrow! Hope your Thanksgiving was grand – given the dinner menu – it had to have been!

  4. Our Thanksgiving was over since it's last month. We made Chinese-style congee with leftover turkey. It's like our ritual.
    Your noodle soup seems like a perfect alternative. Light but filling. And I bet very tasty.
    About your Thanksgiving meal, everything looks so delicious. (btw, you did have so much leftover?! :P) I'm especially interested into the chestnut and fig stuffing and carrot sformato. These look very interesting and flavorful!

  5. I had almost the exact menu as you did except that instead of the carrot sformato I had sweet potato casserole ( my daughter's favorite) and I had chestnut and sweet sausgae stuffing. 🙂

    I also made turkey stock theat day after the turkey was carved and turkey noodle soup the next day.

    It looks like you had a wonderful Thanksgiving! Sorry it has taken me a few days to come by your blog…such a busy time doing last minute things as we will be leaving for Denver in a few days for our grandson's first birthday!

Comments are closed.