5 from 5 votes

Leftover Turkey Noodle Soup

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Leftover Turkey Noodle Soup. It's healthy, quick and easy to make and loaded with lots of healthy veggies. A nice light meal after the Christmas feast!
Prep time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
£0.63
Makes: 6
mains
British
christmas leftovers, Leftover, noodle soup, Turkey Noodle Soup
Freezable

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Leftover Turkey Noodle Soup

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5 from 5 votes
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
£0.63
mains
British
christmas leftovers, Leftover, noodle soup, Turkey Noodle Soup
Freezable
Servings: 6
Leftover Turkey Noodle Soup. It's healthy, quick and easy to make and loaded with lots of healthy veggies. A nice light meal after the Christmas feast!

Ingredients

  • 1 onion, sliced thinly (£0.45)
  • 3-4 stalks of celery, chopped into medium-sized slices (£0.50)
  • 2 large carrots, chopped into medium-sized slices (£0.28)
  • 4 cloves garlic, minced (£0.39)
  • Bunch of fresh thyme (£0.50)
  • Fresh parsley (£0.50)
  • 250 g spaghetti (£0.20)
  • 1 bag cavolo nero, destemmed/torn (£0.80)
  • 600 g left over turkey
  • Juice of half a lemon (£0.15)

Cupboard Essentials

  • 1 tbsp olive oil (not needed if you have reserved fat)
  • 1 tbsp soy sauce
  • 2 litres chicken stock (2 stock cubes)
  • 2 tbsp cornflour
  • Red pepper flakes
  • Salt & Pepper

Method

  • Start by adding the onion into a large saucepan with a tbsp of oil or the reserved fat from a turkey roast. If you do have reserved fat from Christmas/ a roast, this will add an additional layer of flavour & help to colour the broth. Sweat the onions for 5 minutes before adding the carrots & celery.
  • Continue to gently fry the carrots and celery for a further 5 minutes. The pieces should be medium sized as the broth will be simmering for a while and we want the veg to be able to hold their own and not turn into mush. After this 5 minutes, add the garlic to fry for a couple of minutes before pouring the stock into the pan.
  • Place the fresh thyme and parsley stalks into the saucepan, not stirring so they still float & hang around at the top of the pan. If you have a cooking string then tie them up for ease with the removal process (I didn’t but it’s not too hard to fish them out at the end). For added richness/ colour for the broth, add the onion skins (washed) into the pot. This will provide that golden hue that we want in a noodle soup. Simmer covered for 30 minutes/up to 45 minutes, if you have time.
  • After this time, remove the fresh thyme, parsley stalks and onion skin from the surface and flavour with soy sauce and season generously with salt and pepper. It’s a lot of liquid so this isn’t the time to be stingy with the salt.
  • Add the cavolo nero, spaghetti and turkey to the pot to cook until the spaghetti is al dente. Add a squeeze of lemon. For the final few minutes of cooking, add the cornflour, combined with some water to form a paste, into the pot to thicken the broth. Serve with fresh parsley and red pepper flakes.

Nutrition

Servings: 6 servings
Fat: 11g
Calories: 440kcal
Carbohydrates: 43g
Protein: 35g

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