Classic Homemade Turkey Noodle Soup Recipe with Canadian Turkey

Classic Homemade Turkey Noodle Soup Recipe with Canadian Turkey

October. Canadians cheer when this month comes along so we can celebrate Thanksgiving with our loved ones. Many Canadians love to be thankful around the table with a lovely turkey as the star of the meal. It is thought that we have to wait until Christmas to carve another bird. This is not the case! Did you know October is Canadian Turkey Month? YES! Turkey can be enjoyed any time, whether it be for planning weeknight dinners, weekend family nights, or for a get-together with special friends. Canadian Turkey has so many different ideas to help Canadians add turkey to your favourite recipes to help you celebrate turkey all month long! This Classic Homemade Turkey Noodle Soup Recipe can be enjoyed year round!

Classic Homemade Turkey Noodle Soup Recipe with Canadian Turkey
Photo credit: www.canadianturkey.ca; Classic Homemade Turkey Noodle Soup in a bowl.

Roast turkey 101

Canadian families come in all sizes and can have different habits and dietary considerations. No matter the number of people tucking in to your dinner table each night, turkey can make each meal fit their needs.

Is roasting a turkey on your bucket list of things to try? Canadian Turkey can give you a helping hand! They have step-by-step HOW-TO videos to help you master the basics easily to accomplish this task. You will see just how simple it is to put together a special meal to celebrate a special event with these videos to help guide you in the right direction.

Turkey leftovers?

What is one of the best parts about roasting a turkey? The leftovers! Turkey leftovers can be made into so many different dishes for your family to love! Buying a larger bird to roast can help you plan out other meals later on in the week. This can help to ease up those busy weekday dinner prep to come this fall.

There are so many ways leftover turkey can be prepared to make future meals easier to put together. Turkey can be cubed, shredded, or sliced. This power-packed protein can then be stored in the freezer to have on hand as a base for a healthy meal. These portions can be used in some of your favourite dishes such as soups, pastas, salads, casseroles, wraps, sandwiches and more. There are endless possibilities to use turkey in your family’s meals. Turkey can even replace a protein in one of your favourite meals. Not sure how? Canadian Turkey can give you an assist! They have a selection of delicious recipes to help inspire you in the kitchen.

Celebrate Turkey All Month Long with Canadian Turkey
Photo credit: www.canadianturkey.ca; Whole roast turkey on a platter.

Are you not sure what to do with all of that terrific leftover turkey from your Thanksgiving meal? Have these tips on hand to make the most of them to celebrate Canadian Turkey Month!

10 WAYS TO MAKE THE MOST OF YOUR TURKEY LEFTOVERS 

  1. For leftovers, order a turkey that is several pounds bigger than what you need. That way you can be sure to cook once and eat twice, with leftover turkey to spare for additional meals once everyone has had their fill.
  2. Plan for leftovers by allocating 1½ – 2 pounds of turkey per person. This will yield ½ to 1 pound of extra turkey for each person at your table.
  3. Leftover turkey freezes well. Store in an airtight container in the freezer for a quick start to weekday meals. Visit www.canadianturkey.ca for recipe inspiration and easily make salads, soups, pastas or casseroles!
  4. Make a list of your favourite leftover turkey recipes. Add to that list now to have a head start of go-to favourite recipes for the holiday season.
  5. Divide your leftovers into dark and white turkey portions before freezing so it will be easy to choose what works best in your recipes. 
  1. Make sure you store your leftovers properly for best results. Shred your turkey or cut it up into slices or cubes and freeze in convenient 1lb meal base portions that are ready to use right from the freezer.
  2. Store your turkey in air-tight, leak-proof containers or plastic bags. Wrap in plastic to avoid freezer burn and you’ll have ready portions on hand.
  3. Make sure you pack your leftovers within 2 hours after cooking to maintain the quality of the food.
  4. Save and freeze the turkey carcass and bones, too. Use these to make a delicious turkey stock that can easily be frozen for use in soups, sauces, gravies and mashed potatoes.
  5. Freeze any leftover gravy in muffin tins or ice cube trays. Once frozen, store in a zip top bag or air tight container and use as needed.

Classic Homemade Turkey Noodle Soup Recipe

Soup lovers can find some dining inspiration for their leftovers with this Classic Homemade Turkey Noodle Soup recipe!

Classic Homemade Turkey Noodle Soup Recipe with Canadian Turkey
Photo credit: www.canadianturkey.ca; Classic Homemade Turkey Noodle Soup in a pot.

Classic Homemade Turkey Noodle Soup

Classic Homemade Turkey Noodle Soup
Prep Time
25 mins
Total Time
3 hrs 25 mins
 
Course: Soup
Cuisine: Canadian
Keyword: turkey noodle soup
Ingredients
  • 3 cups Canadian turkey leftovers roughly chopped
  • 8 cups 8 cups turkey broth homemade or store bought
  • 1 cup carrot chopped
  • 1 cup potatoes chopped
  • 1 cup egg noodles
  • 2 springs fresh rosemary
  • Salt and pepper to taste
Homemade Broth (Optional)
  • 1.5 lb turkey necks
  • 2 onions roughly chopped
  • 3 bay leaves
  • 8 cups water
  • Salt and pepper to taste
Instructions
  1. If using store bought broth, proceed to step 3.

Homemade Broth Instructions
  1. Combine turkey necks, water, onions and bay leaves.  

  2. Bring to a boil. Lower to a simmer. Add salt and pepper to taste and boil for at least 1 hour, up to 3 hours. During cooking, skim any impurities from the surface. Strain.

Soup Instructions
  1. Combine broth and potatoes. Bring to a low simmer for 20 minutes, until potatoes are fork tender.

  2. Add remaining vegetables, rosemary and egg noodles. 

  3. Simmer for 15 minutes until noodles are cooked through and vegetables are tender.

  4. Add turkey and remove rosemary.

  5. Remove 1 cup of soup and blend with a hand blender. Add back to soup to make it a little creamy.

  6. Serve.

Recipe Notes

This soup freezes well and can be heated up for an easy weeknight meal. Batch up by doubling the recipe, or freeze any leftovers in family sized portions in an airtight container.  This soup tastes great with a variety of vegetables. Use up any leftover veggies by adding into the soup at the end.

Would you like to have additional tips, recipes, Turkey Basics videos and HOW-TOs to enjoy Canadian Turkey Month? Canadian Turkey is the place to turn to for all of your cooking ideas. They have recipe suggestions and easy turkey prep tips to use. The Year-Round Whole Turkey HOW-TOs section will help you to prepare a whole Canadian turkey to serve for any occasion. Their recipe section contains amazing recipes for whole turkey, turkey cuts and leftovers to make it #TurkeyTime for any meal every day!

Classic Homemade Turkey Noodle Soup Recipe with Canadian Turkey
Celebrate Turkey All Month Long with Canadian Turkey

Disclaimer: This post is generously sponsored by Canadian Turkey.

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Comments

  1. We make a casserole with ALL the leftovers layered on top of each other. It was an experiment that turned into everyone’s favorite food. We practically fight over the last piece.

  2. I love using turkey leftovers to make a cozy and comforting soup! Chop up the turkey, saute some celery, onion and carrots, add broth, a few herbs and simmer. We also add rice sometimes if it’s not hearty enough.
    Easy peasy and delicious!

  3. My favourite meal to make with turkey leftovers is a delicious and warming soup! Add some potatoes and carrots and a nice broth.

  4. I learned that cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  5. I would definitely make your soup recipe with my leftover turkey and turkey nachos cuz they are great to eat when us SK fans are dominating the CFL….sorry RedBlacks. Jk LOL

  6. Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.

  7. My favourite way to have turkey is the way my grandmother makes it. It cooks all night and all day in the oven and comes out on Christmas afternoon golden brown and delicious!

  8. I learned how to stuff a turkey. You should not stuff a turkey packed full because the stuffing expands during cooking time 🙂

  9. I learned that you should calculate 1 lb of turkey per person. If you want leftovers you should get 1.5 lbs of turkey per person.

  10. I learned that the brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting.
    Marlene V

  11. Turkeys are graded according to quality of appearance. Canada Grade A turkeys are well shaped and meaty with even fat covering. Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.

  12. I learned convection oven cooking temperatures should be 25-50°F (3.9-10°C) lower than conventional oven temperatures to prevent the turkey from drying out.

  13. All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.

  14. Once your turkey is cooked you need to let it sit for 20 minutes before carving so the juices can be absorbed to keep the meat moist,

  15. There’s no escaping it; soup is the absolute favorite in our house. We all love the warm comfort and teeny little noodles. I have oversized mugs specifically for soup days!

  16. You can easily use your barbeque to prepare a grilled turkey that’s moist, tender, delicious and nutritious. Prepare turkey as you would if you were roasting it in your oven:

  17. The turkey you buy should have a “Canada Approved” or “Canada” health inspection stamp which means that it was processed in a federally approved plant.

  18. Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution.

  19. If you are thawing a whole turkey in cold water you need to allow an hour for each pound. You also need to change the water every hour.

  20. Turkey is cooked when the meat thermometer reads 170°F (77°C) for an unstuffed turkey, or 180°F (82°C) for a stuffed turkey and the juices run clear.

  21. Place pan on barbeque grill preheated to medium and close lid. After 20 – 30 minutes, lower heat to medium-low and tent turkey with foil to prevent over-browning. Baste every 15 – 20 minutes

  22. Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  23. When you BBQ a turkey insert the meat thermometer in the deepest part of the inner thigh, not touching the bone and cook to 170 degrees F.

  24. For barbeques with temperature settings, keep barbeque adjusted to 350°F – 375°F (177° C – 190°C). Add more water/stock to pan if it dries out during cooking.

  25. There is no difference in quality or taste between a Utility and Grade A turkey. A utility turkey may have slight imperfections like a skin tear or piece missing.

  26. The safest way to thaw a whole frozen turkey is either in the refrigerator or in cold water.

    Never thaw your turkey at room temperature!

  27. Washing/rinsing meat and poultry prior to cooking is not necessary and may promote cross-contamination to other foods. If you choose to rinse raw poultry, be sure to wash sink and tap areas well with hot soapy water and disinfect with a bleach solution.

  28. I learned if you want to brine a turkey it requires a 6-24 hour soaking period, and ideally should be done the day before roasting.

  29. DEEP FRYING A WHOLE TURKEY – First, remove turkey from wrapper. Rinse with cool water and be sure to remove giblets and neck from the cavities.

  30. Turkeys are graded according to quality of appearance. Canada Grade A turkeys are well shaped and meaty with even fat covering.

  31. I had never thought of cooking my turkey on a rotisserie on the BBQ and learned it is easy and makes the turkey taste delicious.

  32. When roasting, any stuffing placed in the cavity of the bird should read and internal temperature of at least 165°F (74°C).

  33. Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  34. FLATTENING YOUR OWN TURKEY – The cooking time will be reduced by up to 30%. As always, the best way to determine doneness is to use a meat thermometer, placed deep into the meat, cooking the turkey to an internal temperature of 170°F (77°C) in the thigh for an unstuffed turkey and 180°F (82°C) for a stuffed turkey.

  35. Pretty much the whole section on carving was new info to me! Either my dad or my husband always carves the turkey, although I really want to try it next time!

  36. Brining adds flavour and moisture to your turkey meat. The brining process, soaking a whole turkey in water saturated with salt, is believed by many to be a favourable way to prepare turkey. The brining process requires a 6-24 hour soaking period, and ideally should be done the day before roasting

  37. Nothing better than a nice big pot of turkey and barley soup! I also love to make a “thanksgiving/christmas casserole” which is basically like a turkey pot pie except no crust, instead it is topped with leftover mashed potatoes and stuffing.

  38. You will need a brining bag, available in many kitchen supply stores, which is designed especially to brine poultry. Or if not available, you will need a large enough container (food-safe plastic container or non-corrosive covered pot) to hold the turkey while submerged in brine. There needs to be sufficient room to fit it in your refrigerator.

  39. I learned that excess moisture on or in the turkey will cause the oil to splatter when deep frying. Should dry with a paper towel first!

  40. After deep frying a whole turkey let it rest for at least 20 minutes to allow it to finish cooking and also to allow the juices to set.

  41. STORING A FRESH TURKEY – Processors’ cooling and refrigeration methods may vary and extend the shelf life of some turkeys, therefore, best-before dates on product packaging should be consulted to determine how long a fresh whole turkey can be safely stored in the refrigerator. If no best-before date is present, Health Canada recommends using a fresh whole turkey stored in the refrigerator within 2-3 days of purchase or ask at the place of purchase.

  42. I learned that when you brine a turkey there are a lot of other flavours you can use instead of the usual shallots, garlic, rosemary, thyme, and sage. You can also try cinnamon sticks, lemon zest, and ginger.

  43. STORING FROZEN TURKEYS
    Whole turkeys can be kept frozen for 1 year.

    Once thawed, treat a previously frozen turkey as you would a fresh turkey and do not refreeze until cooked.

  44. I learned that spatchcocking refers to the removal of the backbone of a bird so that it can be flattened prior to grilling or roasting which results in better flavour.

  45. STORING COOKED TURKEY
    Cooked turkey can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

  46. When you cook your turkey in a convection oven avoid overcrowding in the oven. When roasting in a convection oven crowding may inhibit air circulation and slow cooking.

  47. CARVING THE DRUMSTICK AND THIGH
    Remove the drumstick and thigh by pressing the leg away from the body of the bird. The joint connecting the leg to the backbone will often snap free, or may be severed easily with a knife point. Cut the dark meat completely from the body by following the body contour carefully with the knife.

  48. SLICING DARK MEAT
    Place the drumstick and thigh on a separate plate and cut through the connecting joint. Both pieces may be individually sliced. Tilt the drumstick to a convenient angle, slicing towards the plate.

  49. We almost always make turkey stew with our left overs!! I love being able to bake up a batch of fresh bread and pull a tub of soup out of the freezer in the winter.

  50. When carving the breast carve downward, ending at the base cut. Start each new slice a bit higher up on the breast. Keep slices thin and even.

  51. If you are deep frying a whole turkey first, remove turkey from wrapper. Rinse with cool water and be sure to remove giblets and neck from the cavities. Then dry it well with paper towels both inside and out to remove any water.

  52. If you are using a frozen turkey, be sure that the turkey is totally thawed before immersing it in the oil. If the turkey is still frozen, the oil can spill over the top and be dangerous!

  53. PREPARING THE BREAST
    Place the knife parallel and as close to the wing as possible. Make a deep cut into the breast, cutting right to the bone. This is your base cut. All breast slices stop at this horizontal cut.

  54. CARVING THE BREAST
    Carve downward, ending at the base cut. Start each new slice slightly higher up on the breast. Keep slices thin and even.

  55. All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.

  56. To cut the thigh and drumstick first remove it from the body of the turkey. Cut the dark meat completely from the body by following the body contour carefully with the knife.

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