Recipe by Tonya
"Make good use of your leftover dark meat without the fuss of boiling the carcass. Simply pick through the carcass before you toss the bird and save the meat for a quick next-day soup. Serve with warm bread for a great hot meal on a cold winter day. I substitute fresh herbs wherever possible, but for a quick meal after the intense preparation of a whole turkey, dried herbs do nicely. If you don't have chipotle chili powder, regular chili powder can be substituted. The chipotle provides a very light smoky flavor in the background. White meat can be used, but your broth will be less flavorful. Leftovers freeze well. Use whatever type pasta you prefer."
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1 (32 fluid ounce) container
dried summer savory
chipotle chile powder
coarse ground black pepper
carrots, thinly sliced
cubed cooked dark-meat turkey
1 (8 ounce) package
salt and ground black pepper to taste
Very good. Somehow I misjudged the calculations for larger portions, but I rescued it. I added rosemary to the homemde noodles I made and that was excellent.
I did actually boil the carcass, and served it with dumplings, but what I liked about this recipe was the chipotle and the sherry. Thought the addition of those kicked it up a notch and my family went crazy for it.
Very good flavor and use of leftover smoked turkey.
Don't skip the sautéing of the onion and celery. That really mellows the flavor so that the herbs added still shine through. Will definitely make again!
I wanna try this recipe, never made soup before..so how much water is added ? Would like to make it for about 20 bowls
Fantastic recipe! I did have to substitute a few things, but the results were fantastic. I also doubled the recipe, so now have many smaller containers in the freezer for future lunches/dinners.
Did not have summer savory so used oregano.
Did not have regular chipotle powder so used McCormick Chipotle & Roasted Garlic grill blend.
Did not have sherry, so used dry white wine
I simmered the turkey carcass all night so had decent stock, but I also added some Kitchen Stock and water. I definitely agree with the earlier poster about sauteing the veg's in butter, and then simmer in broth/stock.
The tip from me: if you can find them, use noodles from essenhaus.com. My local small grocer carries them (for their soup) and they are best egg noodles I've ever eaten.
Thanks, Tonya, for sharing this wonderful recipe.
Made it according to the directions. AFTER tasting it, I added a touch more salt. I like that the pasta was cooked separately, because I'm on a diet and didn't want the noodles, but I could put them in the bowls of others. Will bookmark this recipe!
Very yummy! Love the mix of herbs and veggies. Makes house smell divine! Will use recipe again!
* Percent Daily Values are based on a 2,000 calorie diet.
No-Fuss Turkey Noodle Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 328
** Calories from Fat: 71
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