Prep Time:
30 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 45 mins
Servings:
8
Ingredients
Directions
Gather all ingredients.
Place turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until turkey meat is very tender, about 2 hours.
Remove drumsticks and allow to cool enough to handle. Remove meat from bones and tendons, chop meat, and return to soup. Discard bones.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 5 minutes. Drain.
Divide noodles among soup bowls and ladle turkey soup on top.
Cook’s Note
Instead of roasting drumsticks, you can simmer the carcass in 3 quarts water for 1 to 2 hours.
I cook the noodles separately in case I freeze some of the soup, but you can cook them directly in the soup during the last 10 minutes if you prefer. You could also add peas, corn, or green beans at this time.
Nutrition Facts (per serving)
| 234 | Calories |
| 6g | Fat |
| 15g | Carbs |
| 30g | Protein |
