main course | soups salads | turkey

Homemade Turkey Stock and Turkey Noodle Soup

Prep Time: 25 minutes Cooking Time: 2 hours and 45 minutes 6-8 servings

Products Included In Recipe


Turkey Stock

4.4 lbs | 2 kg turkey bones, raw & rinsed in cold water
4 garlic cloves, skin-on and coarsely chopped
2 medium onions, peeled & coarsely chopped
2 medium carrots, peeled & coarsely chopped
3 celery stalks, coarsely chopped
1 bay leaf
6 sprigs fresh Italian parsley
2 sprigs fresh thyme
6 black peppercorns
2 gallons | 8 ltrs cold water

Turkey Noodle Soup

1 lb | 450 g Granny’s Leftover Turkey or Granny’s Boneless, Skinless Turkey Breast, roasted
1 tbsp | 15 ml olive oil
8 cups | 2 ltrs homemade turkey stock
1/2 cup | 125 ml white onion, diced
1/2 cup | 125 ml leeks, chopped (white part only)
1 cup | 250 ml carrots, diced
1/2 cup | 125 ml celery, diced
1/2 cup | 125 ml broad egg noodles
2 tbsp | 30 ml fresh dill, chopped
2 tsp | 10 ml fresh parsley, chopped
to taste salt and ground pepper


Turkey Stock

Place all stock ingredients into a large soup or stock pot.
Bring to a low boil and simmer for 2-3 hours, skimming as required.
Strain broth through a fine sieve then separate into smaller containers to cool as quickly as possible.

Turkey Noodle Soup

In a soup pot, sauté onions, leeks, carrots, and celery in olive oil over medium heat.
Add stock and diced turkey and bring to a gentle boil.
Add noodles and simmer until they are soft, approximately 10 minutes.
Add dill, parsley, sea salt and freshly ground black pepper to taste.

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