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Turkey Noodle Soup

Yield: 12 servings | Prep Time: 30 minutes | Cook Time: 4 hours | Total Time: 4 hours and 30 minutes

Ingredients

Stock:

  • 1 roasted turkey, leftover carcass with bones, about 3 lbs.
  • 1 gal. cold water
  • 1½ cups Holland House® White Cooking Wine
  • 2 medium onions, peeled, quartered
  • 1½ cups carrots, 1" diced
  • 1½ cups celery, 1" diced
  • 4 cloves garlic
  • 1 small bunch parsley stems
  • 4 sprigs thyme, fresh
  • 1 tsp. whole black peppercorns
  • 1 bay leaf, dried

 

Soup:

  • 1½ cups carrots, ¼" diced
  • 1½ cups parsnips, ¼" diced
  • 1½ cups celery root, ¼" diced
  • 1½ cups celery, ¼" diced
  • 1 Tbsp. oil
  • kosher salt, to taste
  • black pepper, freshly ground, to taste
  • 2 cups egg noodles
  • 4 cups leftover turkey, shredded

Directions

  1. In a 3-gallon stockpot, bring bones and water to a boil over medium-high heat. Skim off any fat that rises to surface and discard. Add remaining stock ingredients to pot. Reduce to low-medium heat and simmer for 4 hours, skimming the surface periodically.
  2. Strain stock through fine strainer. Reserve. Stock should yield approximately 3 quarts.
  3. Preheat oven to 400ºF. Combine the diced carrot, parsnip, celery root, and celery. Toss with oil and season to taste with salt and pepper. Transfer vegetables to a parchment-lined sheet tray. Roast in oven for 15 minutes or until tender and lightly browned.
  4. Meanwhile, bring the stock to a simmer over medium-high heat. Add the egg noodles and cook for 5-7 minutes or until al dente.
  5. Add the turkey and roasted vegetable to the stock. Simmer for 2 minutes. Adjust seasoning with salt and pepper.