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Turkey Noodle Soup


  • 1 carcass from cooked/leftover turkey, skin removed and with 2 cups cooked turkey remaining on bones
  • 7 cups cold water
  • 5 poultry bouillon cubes
  • 1 cup thinly sliced celery
  • 1 cup peeled and matchstick-cut carrots
  • 1 cup sliced green onions
  • 2 cups cooked rotini pasta
  • 1 teaspoon freshly ground pepper


  1. Remove cooked turkey from carcass, chop into bite-sized pieces and measure 2 cups. Cover and refrigerate.

  2. Cut carcass in large pieces to fit into stockpot. In stockpot, bring water, carcass and bouillon to a boil. Reduce heat, skim off any foam from top. Cover and simmer 1 hour. Remove and discard bones.

  3. Add celery, carrots, and green onions to stock. Cook only until vegetables are crisp-tender. Add reserved cooked turkey, cooked pasta and pepper. Heat until hot throughout and serve.

  4. Refrigerate leftovers immediately; dividing soup into smaller, shallow containers to allow for faster chilling.

Recipe Source

Recipe by Chef Karen Mitchell-Wilcher, IACP; Permission granted to reprint from Clabber Girl Corporation