Turkey Noodle Soup

1 HR 10 MIN


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.