Leftover Turkey Soup with Noodles
Leftover turkey soup is the perfect way to use up your Thanksgiving and Christmas turkey! Fragrant broth with noodles and topped with a soft boiled egg will get rid of your post holiday blues.
Servings 4 servings
- 2 tsp Garlic crushed
- 2 tsp Ginger chopped
- 4 tbsp White Miso
- 2 tbsp Tahini
- 1.5 litres Chicken or Turkey Stock
- 2 tbsp Soy Sauce
- 4 nests Noodles cooked according to package instructions
- 300 g Leftover Turkey Meat shredded or chopped
- 2 Spring Onions chopped, white and green parts separated
- 4 Eggs boiled to your liking
- 1 Lime sliced, to serve
- Sesame Seeds, Chopped Coriander, Nigella Seeds to serve
Put the garlic, ginger, miso, tahini, chicken or turkey stock and soy sauce into a large stock pot and bring to a simmer. Cook for 10 minutes and then drain and discard the aromatics and return to the heat.
Add the turkey and the white part of the spring onions to the stock. Split the noodles between four bowls and ladle over the stock. Serve topped with your choice of toppings, we went with lime slices, sesame seeds, chopped coriander and nigella seeds.
Nutrition information is an estimate and will depend on the exact ingredients you use.
Calories: 666kcal | Carbohydrates: 75g | Protein: 32g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 201mg | Sodium: 3935mg | Potassium: 735mg | Fiber: 4g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 7.1mg | Calcium: 93mg | Iron: 6.2mg