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  • Writer's pictureKaren Graham

Turkey Noodle Soup

©Diabetes Essentials, page 74 (Robert Rose, 2020). Recipe developed by Karen Graham, RD, CDE

Turkey soups after Thanksgiving, or anytime of the year, is true comfort food. Watch VIDEO of Chef Davis Knight preparing my recipe.

Turkey Noodle Soup

Makes 7 servings (each 1½ cups)

Stock with Meat

Bones (meat will still be clinging to some of them) and any extra bits of leftover meat

14 cups water


Stock with meat, from above

3 medium carrots, chopped

2 stalks celery, chopped

1 medium onion, chopped

1 tsp dried dillweed

1/4 tsp pepper

2 cups medium or broad egg noodles

Salt to taste

1. To make your stock, cover bones and meat with water in a large heavy pot and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 2 hours or until all the meat has fallen off the bones.

2. Pour the stock (about 12 cups) through a sieve set over another large pot. Place on the counter uncovered, to cool. (If cooking in the winter, cover and put outdoors where it’s cold to cool faster).

3. Remove chunks of meat from the sieve and chop or shred them. You should have about 2 cups of meat.

4. Place the meat in an airtight container. Cover the pot of cooled stock. Refrigerate both overnight.

5. The next day, remove and discard fat from the chilled stock. Return the chopped meat to the pot. Add carrots, celery, onion, dill and pepper; bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 30 minutes.

6. Stir in noodles, increase heat to medium-high and and boil for 5 minutes until noodles are cooked but not mushy.

Nutrition Facts Per serving

Calories 164

Carbohydrate 17 g

Fiber 2 g

Net carb 15 g

Protein 18 g

Fat, total 1 g

Fat, saturated 0 g

Cholesterol 41 mg

Sodium 157 mg

Find many great diabetes recipes in our Diabetes Books sold at all bookstores and online.

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