Turkey Soba Noodle Soup Recipe is a great way to use a leftover turkey carcass and meat. Delicious and healthy, the broth is so flavorful.
If you celebrated Thanksgiving today, you probably have some leftover turkey (unless you were lucky enough to be invited over to someone else’s house or ate at a restaurant). As soon as everyone was done eating their Thanksgiving meal and dishes were cleared, I put a big pot of Turkey Stock on the stove and let it simmer for hours.
The method for making Turkey Stock is the same as for making chicken stock. Simply toss the turkey bones and skin (the roasted skin adds flavor – you will skim the fat off later), some bay leaves, onion, carrots, celery and black peppercorns into a large stockpot. Cover with water and let simmer for a few hours. When done, strain the soup, let cool down, then refrigerate. Skim off the fat (it will rise to the top and solidify, making it easier to skim off).
Once you have the turkey stock, you can make Turkey Congee, turkey pasta or rice soup, or this Turkey Soba Noodle Soup. Any remaining turkey stock can be frozen for soups throughout the winter. I like to freeze stock in 1 quart containers, which makes it easier to pull them out of the freezer as needed for soup recipes.
Noodle soups are one of my favorite one dish meals, especially on a chilly day. Super easy to make and extremely versatile, this soba noodle soup is a nice, light way to recover from Thanksgiving if you overindulged a bit.
Turkey Soba Noodle Soup
- turkey bones and skin from 1 roasted turkey
- 2 carrots peeled, trimmed and cut into 3" pieces
- 2 celery stalks cut into 3" pieces
- 1 onion cut up
- 1 teaspoon black peppercorns
- 1 bay leaf
Turkey Soba Noodle Soup:
- 2 bunches dried buckwheat soba noodles
- 2 cups Turkey Stock
- 1/2-3/4 cup leftover cooked turkey shredded or cut up
- 2 large handfuls baby bok choy trimmed and chopped
- minced scallions for garnish
- toasted sesame oil
- toasted sesame seeds for garnish
To make Turkey Stock:
Place all Turkey Stock ingredients in a large stockpot. Cover with water. Bring to a boil, then reduce heat to low and cook, covered, for 2 hours.
Strain solids from stock. Pour into containers and let cool. Refrigerate.
Before using, skim fat from surface of soup (it will solidify in the refrigerator).
To make Turkey Soba Noodle Soup:
Cook soba noodles according to directions.
In a medium saucepan, heat Turkey Stock. Add bok choy and turkey and cook until bok choy is tender and turkey is warmed through, about 3-4 minutes.
To serve, portion out soba noodles into bowls and top with bok choy and turkey.
Ladle broth into bowls and top with scallions.
Drizzle with a little sesame oil and sprinkle sesame seeds on top.
Lydia (The Perfect Pantry) says
Of course I’m making turkey stock today, and I have all of the ingredients for this soup! Hope your family had a wonderful Thanksgiving.
Thanks Lydia – we did have a nice Thanksgiving. It’s one of my favorite holidays. And I knew you would have a bit pot of turkey stock cooking on your stove.
Shirley @ gfe says
Beautiful soup, Jeanette, and so healthy for you, too. 🙂 I put my leftover turky in the freezer because we’ve been eating turkey all week so I could make recipes for my blog. 😉 I’ll certainly look forward to making turkey soup in a few weeks though!
Hope your family had a truly lovely Thanksgiving, dear! Ours was very nice. 🙂
Thanks Shirley – I can only imagine how much turkey you’ve gone through the past week. I actually made turkey roulade (which is what is pictured in this post) instead of an entire turkey the week before Thanksgiving. There’s just so much turkey my family can eat ;).
I can’t wait to try your soba noodle soup. It really sounds delicious and is quite easy to prepare. At the moment I treasure recipes that are easy to prepare :-). I hope you had a wonderful holiday and are able to enjoy the long weekend. Blessings…Mary
Thanks Mary, noodle soups are one of my favorite quick and easy meals, and during this busy holiday season, is something I make often.
Soba noodles are gorgeous in soup. Especially this time of year when we are all looking for warmth and comfort. Love the inclusion of bok choy here!
Thanks Kelly – bok choy is one of my favorite veggies.
soba noodles with turkey! love the fusion :). the homemade stock sounds delicious. i want to make my own veggie stock one day, esp. salt free one. hahaha i just get so lazy i always end up buying it~ hope you had a wonderful thanksgiving jeanette. i’m so thankful to have met you in the blog world. you inspire me in more ways than i can list….~
Thanks Junia – you are sweet. I’m so glad to have met you too, and I know you will try making your own veggie stock one day 😉
This beautiful soup is right up my alley…love it!
That’s gorgeous and resourceful! 🙂
Thanks Sommer, this is so simple and a great way to use up any leftover bits of meat or veggies in the fridge.
Kim - Cook It Allergy Free says
I just finished making my stock the other day (and of course I had to add chicken feet to it as well). This sounds like a wonderful recipe for soup. I have some bok choy growing in the garden so this would be a fun way to use it up! 😉
Pretty. Good. Food. says
Yummm! Sounds great!
Simply Life says
oh this soup sounds so perfect right now!
noodle soups are one of my favs too! I love this recipe-can’t wait to try it!