, (white and pale green parts only), halved and chopped
, peeled, halved and chopped
, halved lengthwise and chopped
- 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.
Chatelaine Basics: How to carve a turkey
Nutrition (per serving)
- 19 g,
- 14 g,
- 7 g,
- 2 g,
- 309 mg.
- Excellent source of
- vitamin B12
Kitchen Tip: 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.