Using up the Christmas leftovers doesn’t have to mean turkey curry or bubble and squeak for days on end — not when you can make our delicious turkey noodle soup instead.
Delicious, healthy and really easy to make, the recipe combines leftover turkey and vegetables with noodles and a few kitchen staples to create a warming alternative to all that festive stodge.
And don’t worry if you don’t have the exact ingredients, you can adapt this turkey noodle soup recipe to whatever you do have.
Ingredients
- 100g egg noodles (one layer of medium noodles)
- Onion (diced)
- Celery (optional, chopped)
- One or two carrots (chopped)
- Other left-over veg, e.g. sprouts or potatoes (all cut into small cubes)
- Garlic (minced)
- Pinch of oregano, thyme or mixed dried herbs
- Bay leaf
- 1tsp chilli flakes
- Stock cube (chicken or vegetable)
- Left-over turkey (or chicken) meat
- Salt and pepper
- Butter
Method
- In a large pot, cook onion, celery and carrots with butter, stirring occasionally until softened. Season with salt and pepper.
- Add garlic, herbs and chilli flakes, stirring constantly until fragrant.
- Add turkey, other cooked vegetables and bay leaf, then add stock to cover and bring to a boil.
- Reduce to simmer until the hardest vegetables are cooked through (should take about 20 minutes).
- Add noodles and continue to simmer until cooked through.
- Remove bay leaf and serve the turkey noodle soup in bowls.
If you like our turkey noodle soup, we also have a healthier take on macaroni cheese, which uses butternut squash and is perfect for the colder months. It’s also a great way to use up leftover cheese from Christmas.
And if you’d like free support to make make positive and long-lasting lifestyle changes, we can help with that too. You just have to live, work, or be registered with a GP practice in Buckinghamshire.
