37
Classic turkey soup (Photo, Roberto Caruso.)
One of our favourite parts of a turkey dinner is the soup we make the next day—make sure to save the bones to make the flavourful broth that's the base for this soup.
2 tbsp olive oil
2 leeks, (white and pale green parts only), halved and chopped
1 carrot, peeled, halved and chopped
1 celery stalk, halved lengthwise and chopped
2 thyme sprigs
8 cups turkey broth, (see link to recipe below)
2 tbsp soy sauce
100 g egg noodles
2 cups shredded leftover turkey
1/4 cup chopped parsley, (optional)
HEAT oil in a large pot over medium. Add leeks and cook until they begin to soften, about 3 min. Add carrot, celery and thyme and cook 5 min.
ADD broth and soy, then bring to a boil. Add noodles, reduce to medium-low and simmer until noodles are just tender, about 6 min.
STIR in turkey and cook until warmed through, 1 min. Remove thyme sprigs and discard. Sprinkle with parsley just before serving.
If you aren’t serving the soup right away, cook noodles separately in a pot of boiling water. Drain, then store noodles in a separate container, adding to soup just before serving. This prevents mushy, over-cooked noodles and starchy, stodgy broth.
Calories 187, Protein 19g, Carbohydrates 14g, Fat 7g, Fibre 2g, Sodium 309mg.
Excellent source of vitamin B12.