Turkey noodle soup

    20 min

    This is a great way to use up leftover turkey after Boxing day. Plus the fresh and spicy flavour of ginger and chilli are a welcome change after all the traditional Christmas dishes! You can even add in some sliced brussel sprouts if you still have some.


    County Antrim, Northern Ireland, UK
    1 person made this

    Serves: 6 

    • 1 litre turkey (or chicken) stock
    • 1 red pepper, thinly sliced
    • 1 carrot, thinly sliced
    • 1 large garlic clove, minced
    • 1 teaspoon of freshly grated ginger
    • 1 red chilli pepper, diced
    • 300g leftover roast turkey, sliced
    • 150g medium egg noddles
    • 30g sweetcorn
    • 3 spring onions, sliced
    • soy sauce, to taste
    • freshly ground black pepper, to taste
    • fresh coriander leaves, chopped (optional)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring the stock to the boil in a large saucepan. Stir in carrots and red pepper; reduce the heat and simmer for 5 minutes.
    2. Add the garlic, ginger, chilli pepper and leftover turkey; bring to the boil. Stir in noodles and cook for 3 or 4 minutes, or until tender.
    3. Stir in sweetcorn, spring onions and season to taste with soy sauce and freshly ground black pepper.
    4. Ladle into bowls and top with freshly chopped coriander or extra spring onions.


    I find it easier to to remove all the turkey from the bones if I boil the carcass for a few minutes. You'll be doing that anyway of you plan to make homemade stock.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)