main course | soups salads | turkey

Homemade Turkey Stock and Turkey Noodle Soup

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


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 leftover roasted turkey, chopped
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 & pepper


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.
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.

Recipe courtesy of Chef Jason Wortzman

Copyright © 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved.

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