Turkey Noodle Soup Recipe (2024)

FAQs

Why does my turkey soup taste bland? ›

You can add more herbs and different spices to add more flavor to turkey soup, but sometimes a bit of salt is all you need. The other clincher is cooking the carcass low and slow to get as much flavor from the roast turkey as possible. Try sauteeing your vegetables in a bit of olive oil before adding to the soup.

You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

How do you keep noodles from getting soggy in soup? The trick is to only add the noodles when you are ready to serve the soup. If you make a large pot of soup, reserve the pasta, and add it to each portion as you reheat it, cooking it in the soup for the time recommended on the package.

Herbs that work well with turkey are Italian Seasoning, basil, oregano, thyme, rosemary or tarragon. Aromatics / classic soup veggies – Key ingredients to use in a good turkey soup are onion, garlic, carrots & celery. Canned tomatoes add another dimension of flavor as well and they help clarify the broth.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Garlic and roasted onions add depth. Simmering mushrooms down concentrates flavors for mushroom soup. Simmering most vegetables down also adds more concentrated flavors and reduces the water in them. Herbs, salt and pepper also help.

Salt and black pepper round out the basics; from there, try some Poultry Seasoning, or look at our Green Goddess Seasoning to keep it light, bright, and playful. If you add potatoes or sweet potatoes to your chicken noodle soup, then we suggest that you complement them with cayenne pepper.

To make a good soup, you have to build flavours as you go. Vegetables like onion, garlic, celery and carrots — referred to as "aromatics" — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavour-making.

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

What noodles hold up best in soup? ›

Often ribbon-shaped, egg noodles eagerly absorb liquids, so they work well in sauces, casseroles, and soups.

Use oil or butter: Adding a small amount of oil or butter to the soup can help prevent the noodles from sticking together and absorbing too much liquid. The oil or butter creates a barrier that prevents the noodles from absorbing excessive moisture [3].

Make sure you season your turkey stock/broth with herbs (save your carrot tops from making Glazed Carrots), fresh parsley, herbs, peppercorns and bay leaf. If you add too much water, it can water down the stock making it bland (in this case, once you strain it, simmer it to reduce and intensify flavor).

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

Add flavor to a bland turkey.

Turkey needs to be generously seasoned. But if the meat is still under-seasoned after cooking, carve the turkey and place the slices on a serving platter. Sprinkle all over with sea salt and a few grinds of fresh black pepper. And be sure to properly season the gravy.

Perhaps the most crucial step in flavoring your turkey is sprinkling it liberally with salt and pepper before roasting. If the meat still ends up tasting flat, just carve the bird and then sprinkle sea salt and freshly ground pepper over the slices before serving.