Turkey Noodle Soup


2-3 lbs shredded leftover Turkey

10 C Water

10 tsp Better Than Bullion (chicken)

1 Large Yellow Onion diced

2 C Celery chopped

3 cloves minced Garlic

2 C Carrots chopped

1 Tbsp Worcestershire Sauce

2 bay leaves

1 Tbsp dried Parsley flakes

4 C dried Egg Noodles

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Turkey Noodle Soup

Dec 19, 2022Brian Witmer
Contributed By: John in Bibs

This recipe will make 3 medium trays of Turkey Noodle Soup*


  1. In a large pot, or dutch oven add your carrots, onion, celery and brown them up a little bit, then add garlic and bay leaves, add 6 cups of water and continue to heat until it comes to a boil. 
  2. Add the Better than Bullion and Worcestershire Sauce and return to a boil, cover and cook until all vegetables are tender on medium heat. 
  3. Add your turkey and parsley and continue to cook on medium heat and return to a boil.
  4. Remove the bay leaves, turn the stove to high and add your egg noodles and cook until tender.
  5. Let cool, spread on silicone lined trays, using dividers to pre-portion, cover with a lid and freeze until frozen solid. 1 Set my trays to 10 portions, using 3 portions per serving.
  6. Freeze dry
  7. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

38 hours with some extra dry time


Add 1 C of boiling water per serving, mix, cover and let sit for about 2 minutes. Check add more water if necessary stir, cover and let sit for another 2 minutes


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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