Nothing fancy at all. Just an extremely flavorful (understatement of the century) Easy Turkey Noodle Soup that starts with a turkey-based broth with heaps upon heaps upon heaps of steamy rice noodles and every possible topping in the universe including but not limited to a heavy handed dousing of sriracha even if that’s not totally authentic. Also: me slurping the noodles up like a child because my fine motor skills actually BECOME those of a child when I have chopsticks in my hand. But come ON. I’d rather not do this right now. What I do want to do is tell you how important it is for your tastebuds that you resourcefully use the leftover turkey and the turkey carc*** (terrible, terrible word that shall not be named on this blog) and make these epic noodle bowls. I’m keeping today’s post short because it’s sort of unexpected –> I just found myself feeling inspired to make a turkey in order to have the leftovers to make the turkey soup which we devoured in three and a half bites ALL BEFORE THANKSGIVING EVEN HAPPENED // so logical –> and I normally don’t post on Tuesdays, but I really needed you to see this before you throw away the turkey you-know-what after T-giving dinner. Don’t do it! Don’t throw it away. Intervene NOW. So should you make this and slurp it up while sitting around in your cozies over the weekend? Let’s just say I feel really good when I think about us doing that. 💙 Source notes: This recipe was previously titled “Easy Turkey Pho” but was updated in August 2021 to better reflect and respect the cultural origins from which this dish came from. While the broth in this soup uses flavors commonly found in pho, it is not a traditional pho recipe. Check out this recipe from Sarah at The Woks of Life for traditional and delicious pho! 4.9 from 15 reviews Do this a day in advance if you can! I made it all in one day and it was totally fine, but it would be ideal to spread it over two days. –> To make the stock, just cut up the turkey carcass (I’m sorry – no way around that word) and cover it with 8-10 cups water in a large pot. Throw in a few chopped up carrots and some onion slices and simmer for 1-2 hours. Drain, reserving the tasty broth and discarding the solids, and then if you can, let it chill for a while so you can skim the fat off the top. Total yield will depend on how long you simmer it, but generally speaking, this should be plenty for this soup recipe.
