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Turkey Noodle Soup

This soup is hearty and flavorful. I use leftover turkey and the carcass to prepare this soup—a little goes a long way.—Margaret Shauers, Great Bend, Kansas
  • Total Time
    Prep: 20 min. Cook: 1-1/4 hours
  • Makes
    6 servings (3 quarts)

Ingredients

  • 9 cups homemade turkey or chicken broth
  • 4 medium carrots, shredded
  • 3 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 3 whole cloves
  • 1 bay leaf
  • 2 cups diced cooked turkey
  • 1 cup uncooked macaroni
  • 1/4 cup chopped fresh parsley

Directions

  • In a large kettle or Dutch oven, combine the first six ingredients. Tie cloves and bay leaf in a cheesecloth bag and add to kettle; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey, macaroni and parsley; cover and simmer for 15-20 minutes or until the macaroni is tender and the soup is heated through. Discard spice bag.

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