Over the years, turkey noodle soup has been one of my favorite comfort foods. I just love the smell of the turkey stock simmering on the stove!
My girls and I enjoy having this soup loaded with the standard soup vegetables like carrots, celery, onions and tomatoes, but we also like to add okra and broccoli florets to add some color and flavor. This turkey noodle soup recipe is probably more like a stew especially if you like a lot of noodles. If you like to dip your bread into your soup, you will be in for a special treat, as we have paired this homemade soup with a fragrant rosemary focaccia.
I have garnished the turkey noodle soup with fresh rosemary and a few cracks of black pepper, but feel free to garnish with whatever spices you have on hand.Print
This colorful, meaty soup is filled with healthy vegetables like broccoli, okra, carrots, celery, and tomatoes.
- 12 cups of filtered water
- Turkey bones with meat, like wings
- 1 large onion, cut into four large chunks
- 2 tsp garlic salt
- 28-ounce can diced tomatoes
- 10 chicken bouillon cubes
- 1 tsp. dried basil
- 1 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 3 bay leaves
- 1/4 tsp. black pepper
- 1 large onion, chopped small
- 4 medium carrots, chopped small
- 5 celery stalks, chopped small
- 1 1/2 cups broccoli
- 1 1/2 cups okra
- 2 to 4 cups cooked turkey, chopped
- 1/2 lb medium-size egg noodles
For the Stock
- Place the water and the turkey bones in a large pot.
- Add the onion and garlic salt and bring it to a boil with the lid on.
- Turn the heat down and simmer for 90 minutes.
For the Soup
- Remove the turkey bones and let them cool on a large plate.
- Strain the onions out of the stock and discard.
- Add the 2 to 4 cups of chopped turkey to the pot.
- Place the canned tomatoes and the juice, bouillon cubes, spices and vegetables in your large pot.
- Once the turkey bones are cool, cut off the meat and add it to the pot.
- Over a medium high heat, bring the soup to a boil then simmer for 30 minutes or until your vegetables are cooked to your liking.
For the Noodles
- Pot a pot of salted water on the stove and bring to a boil.
- Cook the egg noodles for 7-9 minutes.
- Drain, then pour into a bowl and mix in olive oil to prevent the noodles from sticking together.
- Place some cooked noodles at the bottom of each bowl.
- Ladle warm soup on top of the noodles.
- Garnish with a crack of black pepper, fresh rosemary or another fresh, earthy-toned herb.
This soup is really easy to customize to your taste by adding the vegetables and spices you prefer.
The noodles keep their shape and firmness better if you add them to your bowl just before you eat.