We all have our favorite traditions of using the leftover Thanksgiving turkey – for some that’s days of turkey sandwiches and for others, it’s delicious homemade soups. Whenever I pick out our Thanksgiving turkey, all I can think about is the delicious bone broth this will make after it’s cooked. For years, I’ve made a huge batch of bone broth with the carcass of our Thanksgiving turkey. And this year, I decided to take that delicious bone broth and make a simple soup out of it to enjoy for the days after Thanksgiving.

This Leftover Turkey Bone Broth + Noodle Soup might be my favorite soup recipe yet! I love how simple and classic it is and how it provides a plethora of key nutrients! Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids.

I hope you enjoy this delicious post-Thanksgiving recipe as much as I do!

Leftover Thanksgiving Turkey Bone Broth + GF Noodle Soup

For the Bone Broth

Leftover Turkey Carcass

1 Turkey Neck (typically comes with Turkey)

2 Celery Stalks (cut in half)

1 Onion (skin on and cut in half)

2 Carrots (skin on and cut in half)

2 Bay Leaves

1 tbsp Apple Cider Vinegar

1 tsp Himalayan Salt

Filtered Water

Place the turkey carcass in a large stockpot and begin adding all other ingredients (with the exception of the filtered water). Once all ingredients are placed in the pot, cover carcass and other ingredients with water (this should be roughly 15-18 cups of water).

Bring the pot to a boil and then reduce heat to low and cover and cook for 24-48 hours (48 hours is optimal if you’re able to do it). When the cook time is finished, use a fine strainer and strain the broth – removing the carcass and added ingredients. Store the broth in glass jars either in the freezer or fridge. It is good in the fridge for 5-7 days.

For the Soup

2 tbsp Olive or Avocado Oil

1 Onion (chopped)

1 cup Carrots (chopped)

1 cup Celery (chopped)

2 tsp Garlic Cloves (minced)

4 cups Turkey Meat (diced)

8-10 cups Turkey Bone Broth

1 tsp Himalayan Salt

1/2 tsp Pepper

1 cup Greens (spinach is best!)

Jovial Brown Rice Fusilli

Heat olive or avocado oil in a large stock pot over medium heat. When the pot feels hot, add the onion, carrot, celery, garlic, salt and pepper and cook. Continue stirring until vegetables are cooked and tender (usually 4-5 minutes). Pour in the bone broth and the cooked turkey and bring this to a boil. Once boiling, reduce heat to a simmer. and add in the gluten free pasta and stir to combine. Continue cooking covered until the pasta is cooked through – I find that this takes a good 8-10 minutes (you can sub regular pasta for GF if you aren’t avoiding gluten). Once done, stir in spinach.

Serve and enjoy!