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one ordinary bowl of clear golden turkey broth with medium egg noodles, bite-size pale and brown roast turkey pieces, orange carrot half-moons and small celery pieces, with no cream, crackers or garnish
Andre Lewis

Turkey Noodle Soup

Turkey noodle soup needs a clear broth and noodles that still have a shape, especially after a holiday dinner full of soft sides. Cook the egg noodles separately so the pot doesn't become thicker every time someone asks for another bowl. Let the onion and carrots soften before the turkey joins them, because already-roasted meat only needs to heat through. Dark and white meat both work, and a mixture gives the broth more interest than breast alone without requiring another cooking project. Put the noodles in the bowls first, ladle the turkey and vegetables over them and leave the remaining noodles out of the storage container if lunch tomorrow is part of the plan.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots cut into thin half-moons
  • 2 celery stalks thinly sliced
  • 2 garlic cloves minced
  • 7 cups low-sodium turkey broth
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt for soup
  • 1/4 tsp black pepper
  • 4 cups cooked roast turkey skin removed and cut into bite-size pieces
  • 6 oz dry medium egg noodles
  • 6 cups water for noodles
  • 1 tsp fine salt for noodle water

Method
 

  1. Melt butter in a 6-quart soup pot over medium heat. Cook onion, carrots and celery for 7 minutes until beginning to soften, then add garlic for 30 seconds.
  2. Pour in turkey broth and add bay leaf, thyme, soup salt and pepper. Bring to a gentle simmer and cook for 15 minutes until carrots are tender.
  3. Meanwhile, boil the noodle water with its teaspoon salt in a separate saucepan. Cook egg noodles according to the package, about 7 to 9 minutes, until just tender and drain.
  4. Add roast turkey to the soup and simmer gently for 5 to 8 minutes until pieces reach 165°F. Remove bay leaf.
  5. Divide cooked noodles among 6 bowls and ladle turkey, vegetables and broth over them. Keep any noodles intended for leftovers separate from the stored soup.