Asian Turkey Noodle Soup
Nov 28, 2015
The cold weather is here to stay, but that leftover turkey you have barely made a dent in needs to go soon!
Don’t toss it – You can freeze it or use it in a variety of recipes by swapping it in for chicken.
Any recipe that calls for boiled, shredded or rotisserie chicken, you can use the turkey instead. For example, Chicken and Wild Rice Soup can become Turkey and Wild Rice Soup!
Here is a recipe below to help you use up some of that leftover turkey!
Asian Turkey Noodle Soup
Photo courtesy of Fine Cooking
Total Cook/Prep Time: 20 minutes Makes: 4 servings
Ingredients:
- 4oz thin rice noodles
- 4 cups unsalted or low sodium chicken or turkey stock
- 3 cloves garlic, minced
- 1- 2inch long piece of fresh ginger, thinly sliced and mashed (you will remove later)
- 1 ½ tablespoons low sodium soy sauce
- 1 medium head of bok choy or napa cabbage (can also use green cabbage), sliced ¼ inch thick crosswise strips (need about 3 cups)
- 2 cups shredded or chopped leftover turkey
- 4 green onions, sliced
- Chopped cilantro for garnish
Directions:
- Add rice noodles to a large bowl and cover with hot water and let sit to soften the noodles.
- In a large soup pot, bring the broth to a boil along with the garlic, ginger and soy sauce then reduce to a simmer for 10 minutes with the lid on. Then discard the ginger.
- Add the rice noodles to the pot and cook until they are almost see-through (about 4-6 minutes).
- Add the bok choy or napa cabbage to the pot along with the turkey and cook for about 5 minutes or until the cabbage just starts to become tender.
- Divide evenly among 4 bowls & top with sliced green onions and cilantro.
Nutrition Facts (per serving):
Calories: 240 Protein: 26gm Total Carbohydrates: 27gm Fiber: 1.3gm
Total Fat: 2.5gm Cholesterol: 48mg Sodium: 385mg
Melanie Kluzek, Registered Dietitian for County Market
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