Turkey Noodle Soup

By Karen Mitchell-Wilcher, IACP


1 Carcass from cooked/leftover turkey, skin removed and with 2 c cooked turkey remaining on bones

7 c cold water

5 Poultry bouillon cubes

1 c thinly sliced celery

1 c peeled and matchstick-cut carrots

1 c sliced green onions

2 c cooked rotini pasta

1 tsp freshly ground pepper


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

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

Remove and discard bones.

Add celery, carrots and green onions to stock. Cook only until vegetables are crisp-tender.

Add reserved cooked turkey, cooked pasta and pepper. Heat only until hot throughout.

Serve hot.