Classic Turkey Soup
46
- Prep Time20 min
- Total Time2 h 30 min
- Makes6 to 8 servings
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.
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, (see link to recipe below)
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.
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.
Nutrition (per serving)
Calories 187, Protein 19g, Carbohydrates 14g, Fat 7g, Fibre 2g, Sodium 309mg.
Excellent source of vitamin B12.
Here are more of our best recipes for turkey leftovers.
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