Turkey Noodle Soup

Turkey Noodle Soup

With cooler weather approaching and turkey season in full swing I’m satisfying my craving for a little home cooked soul food. Soups, stews, and roasts are now in regular meal plan rotation. I love recipes like this is because you can use up whatever vegetables you have in your fridge and the turkey leftovers in your freezer. If you don’t have turkey stock on hand then you can use any type of soup stock including beef or chicken, but I am partial to the more intense flavour that you get when using turkey stock.

Making your own turkey stock is easy and although it is a long process its not labor intensive. Simply strip your turkey of all it’s meat after enjoying supper and place the bones and bits in a slow cooker with a couple of carrots, an onion, celery a sprig of thyme, a little rosemary, a few bay leaves and let simmer on low overnight. Don’t add salt. Toss the meat into a freezer bag and freeze for later. Once it’s simmered overnight you can freeze or use right away in soups and other recipes.

To make Turkey Noodle Soup you will need:

7-8 cups turkey stock
2-3 carrots
1/2 Leek
2-3 celery stalks
1 cup cooked turkey cut or torn into small pieces
1/8 tsp pepper
1 tsp salt
1/8 tsp nutmeg
1 tsp Maggi or Soya sauce
1/2 head cauliflower
up to 1 cup soup noodles (I like lots of noodles, but if you prefer a brothier soup use only 1/2 a cup)

Add the first 9 ingredients to a large pot, bring to a boil, reduce heat to med/low and let simmer for 15 minutes or until carrots are soft. Add in cauliflower and noodles and simmer another 10 minutes. Enjoy with fresh-baked bread or on its own.

Cauliflower soup-2 copy

For more ways to use up those turkey leftovers visit Butterball Canada.

This post is sponsored by Butterball Canada. In exchange this review, I have received special perks in the form of products and monetary compensation. All opinions on this blog are my own.

 

Trackbacks

  1. […] As usually I lean towards less spicy and more garlicky so change it up a bit as needed. The original recipe called for 1 tsp white pepper and only 1/2 black pepper, but I only had black and it was still delish. The seasoning works especially well on a whole chicken. I like adding a bit to soft butter and rubbing the spice/butter combo into and under the skin. Chickens cooked with this spice also make a super yummy stock for my Oma’s Chicken or Turkey soup. […]

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