This turkey noodle is a feel-good soup loaded with nutrients. If you are looking to cut down on carbs, replace soba (buckwheat) noodles with shirataki (konjac yam) noodles. Roasted or smoked, save the turkey carcass and use it to make a delicious stock.
Ingredients
- 1½ quarts turkey stock (see below)
- 2 carrots, cut into thin rounds
- 2 cups shredded dark greens (like collards, beet greens, spinach)
- 2 heaping cups of shredded cooked turkey meat
- 2 heaping cups bean sprouts
- 1 bundle soba noodles (broken up if you don’t want long strands)
- fresh herbs (cilantro, mint), for garnish
- spring onion, chopped, for garnish
- fresh red chili, sliced, for garnish
- 1 turkey carcass (including neck and gizzards if you have)
- 1 large carrot, washed and chopped
- 1 stalk celery, washed and chopped
- 1 medium red onion, peeled and chopped
- 1 bay leaf
- 1 lemon, cut half
- 1 knob ginger, washed and sliced
- 1-inch piece turmeric, washed and sliced
Preparation
Leftover Turkey Noodle Soup
Makes about 2 quarts
Note: You can use chicken instead.
Bring the stock to a boil. Add carrots and greens and simmer about 5 minutes. Add the turkey meat, bean sprouts and noodles and simmer for another 3 minutes, or until soft. Using a ladle, spoon some of the noodles, vegetables and turkey meat into each bowl and fill up with liquid. Garnish to taste with fresh herbs, spring onion and thinly sliced red chili.
Roasted turkey stock
Yields about 1½ quarts
Add all ingredients to a large stockpot. Add 2 quarts water. Bring to a boil, then lower heat and simmer for at least 1 hour. Strain through a sieve over a bowl.
About this recipe
Note: The vegetables are variable. You can use any kind of cabbage or dark greens, green beans (or longbeans), etc.)
