Turkey noodle soup

This is a great soup to use up the left over turkey from Christmas dinner, also great to use up leftovers from any roast dinner throughout the year. By day three of Christmas, we are all feeling a little worn out and deflated. And if you are like us, even when we order a small turkey crown, there is always way too much turkey left over at the end. This morning, I opened the fridge and found a bowl of carrots, some peas and fresh turkey stock and a few slices of turkey that hadn’t made its way to our tummies or the freezer. Not feeling in the mood for yet another plate of potatoes, turkey and sides, I decided to make one of my favourite comforting soups that uses up all these leftover dregs in the fridge.

No matter what vegetables you use for your roast dinner, this soup works really well using them up. I used only two ingredients that were not part of our roast: some frozen sliced mushrooms and some noodles from the pantry. Making this the perfect soup for the end of the weekend, a quick mid week meal or as part of your weekly meal prep/planning. We are having this for dinner tonight and then I also have two bowls in the fridge for my lunch breaks for work in the coming days.

TURKEY NOODLE SOUP

This soup uses up cooked leftovers so it comes together really quickly. These instructions are not for raw meat, but if you are using raw chicken or turkey and vegetables, brown the meat in the pan for a few minutes before following my instructions and then simmer for 15 minutes to cook through.

  • 1 cup of chopped cooked turkey or chicken
  • 1 cup of chopped leftover carrots
  • 1 cup of peas, fresh or frozen
  • 1 cup of frozen sliced mushrooms
  • 1 clove of garlic, crushed
  • 1/4 tsp dried rosemary
  • 1 tbsp fresh dill, chopped
  • 1 pint of fresh turkey stock , chicken stock and vegetable stock (if using stock cubes, I recommend Knorr stock pots)
  • 1 cup of milk
  • 1 packet ( 300 g) of straight to wok medium noodles, or cooked dried noodles
  • 1 tbsp olive oil
  • fresh lemon wedges

THE HOW

In a saucepan, heat the oil. Add the mushrooms and cook for roughly 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds to a minute, just to take the rawness off the garlic.

Add the turkey, carrots, stock, milk and rosemary and stir until it reaches a simmer. Throw in the noodles and dill and cook until it reaches a simmer again. Lastly add in the peas before serving.

Because all the ingredients are already cooked, this dish comes together super quickly and is ready once everything is heated through. A really great quick mid week meal to use up left overs.

Serve with a wedge of lemon and an extra sprinkle of fresh dill.

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