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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
Cook Time 6 hours 11 minutes
Total Time 6 hours 31 minutes
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.