Turkey leftovers can stretch into some very tasty meals, like this iron-rich turkey noodle soup. You can mix up the vegetables you use, or add rice, lentils, quinoa or potato instead of noodles. To get the most flavour, give the broth lots of time to simmer. (Pic is from The Endless Meal.)
MAKES 4 Servings | PREP TIME 20 Min. | TOTAL TIME 2+ hours
- 1 Lucky Iron Fish
- Turkey carcass (bones, skin, etc.)
- Water (enough to cover the turkey parts)
- 1 medium onion
- 1 celery stalk, diced
- 3-4 medium carrots, diced
- 2 bay leaves
- ½ tsp pepper
- ½ tsp salt
- 2 garlic cloves, minced
- 2 tsp ground sage
- 1 tsp thyme
- 1 cube/sachet chicken bouillon (if needed)
- Parsley for garnish
- For the bone broth, break apart your turkey carcass and place in soup pot. Fill with water, to approximately two inches above the bones.
- Bring to a boil, then lower to a simmer, cover and let simmer for several hours (1-12 hours). The longer the simmering, the more nutrients of the turkey bones are released into the soup. Add water as required to cover the carcass.
- Add the Lucky Iron Fish for 10 minutes at the end of the simmering process. Then remove Lucky Iron Fish, wash and dry thoroughly.
- Strain the broth and add to soup pot, then pick out the meat (when cooled).
- Add the meat and the remaining ingredients to the soup pot, including more water if needed.
- Simmer for one hour.
- Boil 1 package of noodles in a separate pot. Cook until desired consistency is reached.
- Ladle noodles into bowls, then add soup on top.
- Serve garnished with parsley.