Homemade Lemony Turkey Stock and Jalapeno Turkey Noodle Soup |

Homemade Lemony Turkey Stock and Jalapeno Turkey Noodle Soup {gluten-free}

This unexpected Homemade Turkey Stock dazzles with bright flavors of lemon, ginger, pepper and herbs. Simple to make and worth the long simmer for the well-rounded end flavors making a perfect base for any soup. Jalapeno Turkey Noodle Soup is comfort food at its finest with the sultry earthy flavor of jalapeno and a bit of heat to compliment the leftover turkey and creamy noodles. Gluten-free depending on noodles used.
Course Soup
Cuisine American
Keyword thanksgiving leftover recipe, turkey noodle soup, turkey stock
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 6 main dish servings or 8 side dish servings
Calories 342 kcal
Author Toni Dash


Ingredients for Lemony Turkey Stock:

  • 1 tablespoon unsalted Butter
  • 1 Large Onion rough chopped
  • 3 celery stalks with leaves , rough chopped
  • 2 large carrots rough chopped
  • 3 large cloves garlic , rough chopped
  • Turkey carcass or bones
  • 2 teaspoons Black Pepper corns , crushed
  • 6 sprigs fresh Thyme
  • 1 bay leaf
  • 3/4 inch piece of fresh Ginger root , peeled and roughly cut into small pieces or sliced
  • 20 cups water or to cover turkey bones plus 2 inches
  • 1 small lemon sliced
  • Salt and Pepper to taste

Ingredients for Jalapeno Turkey Noodle Soup:

  • 1 large Jalapeno Chile Pepper (3 inches long), seeded and quartered vertically
  • 8 cups Homemade Turkey or Chicken Stock (or a combination)*
  • 1 tablespoon unsalted Butter
  • 3 small Carrots , peeled and sliced
  • 2 medium Celery stalks , sliced plus 1 teaspoon celery leaves chopped
  • 3 cups chopped turkey
  • 4 ½ ounces (dry weight) Egg Noodles (I used Jovial brand Gluten-Free Tagliatelle Egg Noodles)
  • Salt and Pepper to taste


Instructions for Lemony Turkey Stock:

  1. In a large stock pot (that can hold 20+ cups of water), melt the butter over medium high heat. Saute the onions, celery, celery leaves, carrots and garlic until onion begins to turn translucent.
  2. Add remaining ingredients and bring to a strong boil. Reduce heat and simmer for 2-3 hours until stock has reduced to 4-6 cups.
  3. Using a fine mesh sieve, strain the soup multiple times to remove all the vegetables, seasonings and bones. Refrigerate until use (up to 4 days) or freeze for future use. If desired, skim any fat after refrigeration before use.
  4. Tip for extra flavor: when I have the time, after preparing the stock I cover it and allow it to sit overnight in the refrigerator before straining the ingredients to bolster the flavor further.

Instructions for Jalapeno Turkey Noodle Soup:

  1. In a large stock pot, add jalapeno pepper to the stock and bring to a boil. Reduce heat and allow to simmer for 10 minutes.
  2. In a large skillet over medium high, melt butter. Add carrots, celery, celery leaves; sauté until vegetables begin to soften approximately 5 minutes.
  3. Add turkey to skillet and saute an additional 3 minutes. Add mixture to stock.
  4. Allow soup to simmer five minutes over medium-low heat. Add noodles and continue to simmer over medium heat until noodles are soft and cooked, an additional 10-15 minutes (note: if needed raise the heat to allow the soup to simmer more vigorously so noodles will fully cook). Remove jalapeno, salt and pepper to taste (if desired) and serve.
  5. NOTE: taste stock during the cooking process and remove the jalapeno pepper if the stock begins to become too spicy for your preference. Chile peppers can vary significantly in heat regardless of size; tasting the broth is the best guide.

Recipe Notes

*Store-bought Stock: if opting to make the soup with store-bought stock it will lack the depth of flavor achieved with homemade stock. To deepen the flavor, start with 12 cups of stock, add at a minimum of the onion, celery, celery leaves and carrots specified in the homemade stock recipe (if not all the herbs and spices too). Bring to a boil, allow to simmer until making 8 cups. Proceed with the soup recipe and season as needed.

Note: always use low sodium stock and do not salt until the end so as the stock reduces the saltiness does not become more dense.

Nutrition Facts
Homemade Lemony Turkey Stock and Jalapeno Turkey Noodle Soup {gluten-free}
Amount Per Serving
Calories 342 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 73mg 24%
Sodium 623mg 26%
Potassium 806mg 23%
Total Carbohydrates 36g 12%
Dietary Fiber 3g 12%
Sugars 9g
Protein 23g 46%
Vitamin A 177.6%
Vitamin C 13.2%
Calcium 9.5%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.