Homemade Turkey Bone Broth Soup with Noodles

The first bubbles in a stockpot of turkey bones bring a little foam to the surface, and the water still looks almost plain. Give those roasted bones time with the…

By Julia • October 25, 2026 • Reading time: 9 min

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The first bubbles in a stockpot of turkey bones bring a little foam to the surface, and the water still looks almost plain. Give those roasted bones time with the vegetables and the broth turns into the savory base this Homemade Turkey Bone Broth Soup with Noodles needs. I like this approach because it makes a full pot of soup from a turkey carcass and cooked turkey, with wide egg noodles to make it a meal.

The broth simmers uncovered, so you can keep an eye on the water level and add more whenever the bones peek out. Once it’s strained, the soup comes together quickly: noodles cook in the broth, then turkey and frozen peas warm through at the end. Fresh parsley goes in after the pot comes off the heat, leaving each bowl bright against the rich broth.

Why a Hard Boil Can Leave Turkey Broth Murky

A vigorous boil makes the bones and vegetables tumble around, breaking up particles and stirring them through the liquid. The broth can turn cloudy, and the surface gets harder to skim cleanly. A gentle simmer does the slow work without churning the pot; the goal is a few quiet bubbles, not a rolling boil that tosses everything against the sides.

Foam often appears as the pot first comes to a boil. Skimming it then gives you a cleaner-tasting broth, while keeping the simmer low helps the liquid stay calm through the long cooking time. Leave the pot uncovered so you can see the surface and top up the water whenever needed. Keeping the bones covered matters more than chasing a particular shade of broth; the carcass and vegetables are doing the flavor-building.

There’s no need to rush the stockpot by cranking up the heat. The carcass is already roasted, and several hours at a quiet simmer give the broth time to take on its savory character. Once it’s strained, season the liquid and cook the noodles right in it, where they pick up that turkey flavor instead of tasting like a separate side.

Why the Roasted Carcass and Fresh Finish Matter

• Roasted turkey carcass — This is the foundation of the broth, so use the carcass from a roasted turkey in the stated size range. Break it into pieces so it fits in the stockpot, and keep stuffing out of the pot. The browned, roasted bones give the broth its depth; plain turkey meat can’t do the same job.
• Onion, carrots, and celery — These vegetables give the long-simmered broth its rounded savory-sweet base. Cut them into large pieces, as smaller pieces are harder to catch when you strain the pot. Their exact shape doesn’t need to be tidy because they’ll be discarded after simmering.
• Garlic and bay leaves — Smashing the garlic opens it up for the broth, while the bay leaves add a gentle herbal note during the long simmer. Keep the leaves whole so they’re easy to spot in the colander. Both go into the broth at the start and come out with the other solids.
• Wide egg noodles — Their broad shape gives each spoonful a substantial bite and holds up well in the hot broth. Noodle brands can differ in cooking time, so use the package timing when it doesn’t match the range in the method. No special brand is needed; choose noodles you like eating.
• Cooked shredded turkey — This adds tender pieces of meat without making the long broth stage longer. Shred it before it goes into the pot so the pieces warm evenly and are easy to eat with the noodles. Leftover roasted turkey works well here.
• Frozen peas and fresh parsley — The peas go in straight from the freezer and need only a short simmer to warm through. Parsley gives the finished soup a fresh green note; fresh leaves are worth using here because they’re stirred in at the end. If you don’t have parsley, you can leave it out rather than add a different herb.

Build the Broth First, Then Finish the Noodles

Fit the carcass and vegetables into the stockpot

Use a 12-quart stockpot and add the broken-up roasted carcass, quartered onion, large pieces of carrot and celery, smashed garlic, bay leaves, and cold water. Add more water if needed so the bones are covered. Starting with cold water lets everything warm together as the pot comes up to temperature. Keep the stuffing out of the carcass before it goes in.

Keep the broth at a quiet simmer

Bring the pot to a gentle boil over medium-high heat and skim off any foam that rises. Reduce the heat to low and simmer uncovered for 4 to 6 hours. Look for gentle bubbles rather than a hard, rolling boil. Check the level during the simmer and add water as needed to keep the bones covered.

Strain the broth before seasoning

Set a large heatproof bowl beneath a colander before lifting the pot. Pour the broth through the colander so the bones, vegetables, garlic, and bay leaves are caught, then discard those solids. Return the strained broth to the stockpot. Taking a moment to set the bowl securely makes it easier to handle the hot liquid without splashing.

Cook the noodles and warm the turkey

Stir the salt and black pepper into the broth, then bring it to a gentle boil over medium-high heat. Add the wide egg noodles and cook until tender, using the package timing if it differs from 6 to 8 minutes. Stir in the shredded cooked turkey and frozen peas; simmer for 2 to 3 minutes, until the turkey is steaming hot and reaches 165°F. Take the pot off the heat, stir in the parsley, and serve.

Two Ways to Adapt This Turkey Noodle Soup

Questions That Come Up With Turkey Bone Broth Soup

Homemade Turkey Bone Broth Soup with Noodles

Turkey bone broth soup with noodles simmers a roasted turkey carcass with vegetables for a rich homemade broth. Wide egg noodles, shredded turkey, peas, and fresh parsley make it a hearty soup with tender noodles and steaming-hot turkey.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 11 minutes mins

Total Time 6 hours hrs 31 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 255

Ingredients Equipment Method Notes

Ingredients

  

For the broth

• 1 turkey carcass roasted, from a 12- to 14-pound turkey, broken into pieces and free of stuffing
• 1 yellow onion large, quartered
• 2 carrots medium, cut into large pieces
• 2 celery ribs cut into large pieces
• 4 cloves garlic smashed
• 2 bay leaves
• 16 cups cold water plus more as needed to keep the bones covered

For the soup

• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 8 oz wide egg noodles
• 3 cups cooked turkey shredded
• 1 cup peas frozen
• 0.25 cup fresh parsley chopped

Equipment

• 1 12-quart stockpot

Method

 

Make the broth

1. In a 12-quart stockpot, combine the turkey carcass, onion, carrots, celery, garlic, bay leaves, and 16 cups cold water, adding more water if needed to cover the bones.
2. Bring to a gentle boil over medium-high heat and skim off any foam.
3. Reduce the heat to low and simmer uncovered for 4 to 6 hours, adding water as needed to keep the bones covered.
4. Set a large heatproof bowl under a colander and strain the broth into it.
5. Discard the solids, then return the broth to the stockpot.

Finish the soup

1. Stir the salt and pepper into the broth.
2. Bring the broth to a gentle boil over medium-high heat.
3. Add the egg noodles and cook for 6 to 8 minutes, or until tender, following the package timing if it differs.
4. Stir in the cooked turkey and frozen peas and simmer for 2 to 3 minutes, until the turkey is steaming hot and reaches 165°F.
5. Remove the pot from the heat.
6. Stir in the parsley and serve.

Notes

For the clearest broth, skim off the foam as it comes to a gentle boil. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free noodles for a gluten-free option.