The Best Thing That Happens After Thanksgiving (or Any Roast Turkey)
There is something almost magical about transforming a picked-clean turkey carcass into one of the most deeply nourishing meals you will cook all year. If you have ever felt a pang of guilt tossing that carcass into the trash, this turkey noodle soup is your remedy — and your reward. The bones, cartilage, and clinging bits of meat that remain after carving are loaded with collagen, minerals, and gelatin. When simmered low and slow with aromatics, they release into a broth so rich and golden it practically glows in the bowl. This is real, whole-food nourishment in the most honest and satisfying form.
At Eating Happiness, we are always looking for ways to eat clean without sacrificing the kind of comfort that wraps around you like a warm blanket on a cold evening. This soup does exactly that. It is weeknight-simple once the broth is made, and the broth itself is hands-off — your stovetop (or slow cooker) does all the heavy lifting. The result is a bowl packed with lean turkey protein, fiber-rich vegetables, and hearty egg noodles that make the whole thing feel like a complete, balanced meal. No weird additives, no sodium-bomb canned broth — just clean, real ingredients doing exactly what they were meant to do.
Whether you are making this the day after a holiday feast or you picked up a whole turkey specifically for the purpose of making this soup (which, honestly, is a completely valid reason), you are in for a treat. This recipe walks you through building the carcass broth from scratch, then finishes with a classic but carefully balanced noodle soup that the whole family will request again and again. Let us get into it.
Why You’ll Love This Turkey Noodle Soup
- Zero-waste cooking at its finest. That turkey carcass you would otherwise throw away becomes the soul of an extraordinary broth.
- Deeply nourishing from the inside out. Bone-simmered broth is rich in collagen and minerals — it is gut-friendly, joint-supporting comfort food.
- Clean, whole ingredients only. No canned broth, no flavor packets, no mystery additives — just vegetables, herbs, and real turkey.
- High in lean protein. Turkey is one of the leanest proteins available, making this soup as macro-friendly as it is delicious.
- Flexible and forgiving. Swap noodles for a gluten-free alternative, add extra greens, or thin it down for a lighter version — it works every time.
- A true make-ahead meal. The broth can be made days in advance or frozen for months, making weeknight dinner practically effortless.
Key Ingredients and Why They Matter
The hero of this soup is, without question, the turkey carcass. Do not underestimate it. Those bones, joints, and skin remnants contain collagen that breaks down during the long simmer into gelatin — the hallmark of a truly great, body-nourishing broth. A properly made turkey broth will actually gel when refrigerated, and that is a very good sign. Alongside the carcass, a trio of classic aromatics — yellow onion, celery, and carrots — builds the foundational flavor of the broth during the first simmer, and a fresh batch of carrots is added later for the actual soup, so they stay tender-crisp rather than mushy. Garlic brings depth and its well-documented anti-inflammatory properties to the party. Fresh thyme and bay leaves give the broth an herbaceous complexity that dried herbs simply cannot replicate at this stage. And finally, the wide egg noodles: they cook quickly, absorb the broth beautifully, and give the soup that classic, satisfying body we all crave. If you want to keep things lighter, you can absolutely swap in a smaller pasta or even zucchini noodles, but there is something wonderfully wholesome about a real egg noodle in a bowl of homemade turkey soup.
Pro Tips & Variations for the Best Turkey Noodle Soup
Skim the broth as it simmers. In the first 20–30 minutes of simmering, a gray-brown foam will rise to the top of the pot. Skim it off with a large spoon for a cleaner, clearer, better-tasting broth. This step makes a real difference.
Simmer low and slow. Resist the urge to boil the carcass vigorously. A gentle, barely bubbling simmer extracts more collagen and keeps the broth clear. Aim for 3–4 hours if you have the time. Serious Eats has a wonderful deep-dive on building the best turkey stock if you want to geek out on the science.
Cook noodles separately. For the cleanest result — especially if you plan to store leftovers — cook the egg noodles in a separate pot of salted water and add them directly to individual bowls. Noodles left in soup overnight absorb all the broth and turn to mush. Nobody wants that.
Boost the greens. Stir in a few big handfuls of baby spinach or chopped kale right before serving. They wilt in seconds and add a serious nutritional punch. This is one of our favorite moves for sneaking more vegetables into a comforting bowl — similar to how we build nourishment into our Healthier Chicken and Rice Casserole.
Make it gluten-free. Simply substitute your favorite gluten-free pasta or rice noodles. The broth and all other components are naturally gluten-free.
No carcass? No problem. If you do not have a turkey carcass on hand, you can use 3–4 pounds of bone-in turkey legs or thighs and simmer them the same way. The broth will not have quite the same depth of flavor, but it will still be wonderful. You can also use a high-quality store-bought low-sodium turkey or chicken broth in a pinch — Food Network’s guide to building a great homemade broth has great tips for enhancing it with aromatics.
Make it ahead and freeze the broth. The finished turkey broth keeps in the refrigerator for up to 5 days and in the freezer for up to 6 months. Freeze it in 2-cup portions for the ultimate weeknight shortcut. This is the kind of nourishing meal-prep habit that makes healthy eating genuinely sustainable.
If you love hearty, nourishing bowls like this one, you might also enjoy our Lighter Beef Pot Roast — Clean, Nourishing & Fall-Apart Tender, which follows the same slow-cooked, whole-ingredient philosophy.
Nutritional Highlights
Turkey noodle soup is genuinely one of the most balanced, nutrient-dense comfort meals you can put on the table. Turkey is an excellent source of lean protein — with roughly 28–32 grams per serving here — which supports muscle maintenance, satiety, and metabolic health. The homemade bone broth contributes collagen peptides and minerals like phosphorus, magnesium, and calcium that support bone density and gut lining integrity. Carrots bring beta-carotene (a powerful antioxidant that converts to Vitamin A), while celery provides Vitamin K and anti-inflammatory compounds. Garlic adds allicin, one of nature’s most studied immune-supportive phytonutrients. All together, each bowl comes in at approximately 340 calories with a macronutrient profile that is high in protein, moderate in complex carbohydrates, and genuinely low in saturated fat. It is the kind of meal that makes you feel taken care of — because it truly is taking care of you.
Serving Suggestions
This turkey noodle soup is a complete meal on its own, but a thick slice of whole-grain sourdough or a simple green salad rounds it out beautifully. For a lighter pairing, try it alongside our Healthy October Harvest Salad — the crisp, colorful contrast is absolutely perfect on an autumn evening. Leftovers store wonderfully (keep the noodles separate!) and reheat in minutes, making this one of the best lunches of the week.
Find the complete recipe card below ↓
Turkey Noodle Soup
Equipment
- Large stockpot (8–10 qt)
- Fine mesh strainer or cheesecloth
- Large soup pot or Dutch oven
- Ladle
- Cutting board and chef's knife
- Separate pot for noodles
Ingredients
For the Turkey Carcass Broth
- 1 turkey carcass from a 12–15 lb roasted turkey, broken into large pieces to fit the pot
- 2 medium yellow onions quartered, no need to peel
- 4 stalks celery roughly chopped, leaves included
- 3 medium carrots roughly chopped
- 6 cloves garlic smashed, no need to peel
- 4 sprigs fresh thyme
- 2 bay leaves
- 10 whole black peppercorns
- 2 tbsp apple cider vinegar helps draw minerals from the bones
- 12 cups cold water or enough to cover the carcass by 2 inches
For the Soup
- 3 cups shredded cooked turkey pulled from the carcass after straining, or additional leftover turkey
- 3 medium carrots peeled and sliced into ¼-inch rounds
- 3 stalks celery thinly sliced
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 8 oz wide egg noodles cooked separately according to package directions
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh thyme leaves or ½ tsp dried
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh flat-leaf parsley chopped, for serving
- 2 cups baby spinach optional, stirred in at the end
Instructions
Make the Turkey Carcass Broth
- Place the broken-up turkey carcass into a large stockpot. Add the quartered onions, chopped celery, chopped carrots, smashed garlic, fresh thyme, bay leaves, peppercorns, and apple cider vinegar.
- Pour in enough cold water to cover everything by at least 2 inches (about 12 cups). Bring to a boil over high heat, then immediately reduce the heat to a very gentle simmer — you want just a few lazy bubbles breaking the surface.
- During the first 20–30 minutes, skim off any gray foam that rises to the top using a large spoon or ladle. This is impurities releasing from the bones and skimming them off ensures a clean, clear broth.
- Continue simmering uncovered (or partially covered) for 3–4 hours. The longer you go, the richer and more gelatinous your broth will be.
- Remove from heat and let cool slightly. Using tongs, pick out and discard the large carcass pieces. If any meat is clinging to the bones, pull it off and set aside — this will go into the soup. Strain the broth through a fine mesh strainer or cheesecloth-lined colander into a large bowl or second pot. Discard the spent vegetables and bones. You should have approximately 10–12 cups of rich golden broth. Season with salt to taste. For best results, refrigerate overnight and skim the solid fat from the surface before using.
Build the Soup
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced celery, and sliced carrots. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are beginning to soften and the onion is translucent.
- Add the minced garlic and fresh thyme and cook for another 60 seconds until fragrant, stirring constantly so the garlic does not brown.
- Pour in the strained turkey broth (all 10–12 cups). Increase the heat to medium-high and bring to a gentle boil, then reduce to a simmer.
- Add the shredded turkey to the pot. Simmer for 15–20 minutes until the carrots are tender when pierced with a fork. Taste and adjust seasoning with salt and pepper.
- If using, stir in the baby spinach and cook for 1–2 minutes until just wilted.
Cook the Noodles and Serve
- While the soup simmers, cook the egg noodles in a separate pot of well-salted boiling water according to package directions. Drain and set aside. Do not add them directly to the soup pot — this prevents them from absorbing all the broth and becoming mushy in leftovers.
- To serve, place a generous portion of cooked egg noodles into each bowl. Ladle the hot soup over the top, making sure each bowl gets plenty of turkey, carrots, and celery. Garnish with freshly chopped parsley and an extra crack of black pepper. Serve immediately.