Ingredients
-
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
-
2 tbsp
soy sauce
-
100 g
egg
noodles
-
2 cups
shredded leftover
turkey
-
1/4 cup
chopped
parsley
, (optional)
Instructions
- 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)
- Calories
- 187,
- Protein
- 19 g,
- Carbohydrates
- 14 g,
- Fat
- 7 g,
- Fibre
- 2 g,
- Sodium
- 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.
