Turkey Noodle Soup Recipe

This recipe for turkey noodle soup can be made with turkey legs, wings, thighs, breasts, or even turkey necks. My secret to this recipe is; I let the turkey simmer long enough for the meat to be "falling off the bone" tender.

I know, I know, I'm not supposed to give up my recipe secrets that easily. I want to be sure your food turns out as good as mine. So if that means I have to publish a few secrets, so be it. Just don't tell anyone else *wink*.

Homemade Turkey Noodle Soup


2 turkey legs

5 cups water

2 teaspoons seasoned salt

1 teaspoon ground black pepper

1 medium onion, coarsely chopped

1 cup chopped celery (chopped to desired width)

1 cup chopped carrots (chopped to desired width)

1/2 teaspoon salt

2 tablespoons parsley

2 cups dry egg noodles


Add turkey legs, water, seasoned salt, black pepper and onion to large pot.

Bring contents of pot to boil, reduce heat to medium/low. Let turkey cook until done. You'll know it's done when you can use a fork to remove the meat from the bone with no problem.

After turkey is done, remove it from the pot, allow to cool.

Remove skin from turkey (if necessary). Debone turkey.

Return turkey meat to pot of broth, add remaining ingredients except for noodles. Cook for 25 minutes or until carrots are tender.

Add noodles and cook until noodles are done, usually about 7-10 minutes.

Serve immediately.

Homemade Turkey Noodle Soup
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