(updated March 10, 2017) // by Phoebe Lapine // 21 comments
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I was planning on only having one post this week due to the Thanksgiving craziness. But after a miserable excursion outside this morning and a procrastination-induced fridge purging session, I decided to prioritize using my random leftovers and warming myself up over doing real work. The fact that I could watch The Voice while cooking only factored in slightly. Just a bit.
I have a round-up of my favorite healthy ways to use up Thanksgiving leftovers coming to you tomorrow. But in the mean time, I’m adding this Asian-y turkey noodle soup to the mix. Sure, I may have used the dregs of a rotisserie chicken from my fridge, but it’s the same concept. I also had a knob of ginger, a bunch of scallions, and some cilantro lying around that I would spoil before my return from the Thanksgiving festivities. And thus, my new favorite breakfast was born.
I’m off tomorrow to my parent’s barn to start cooking away. We’ve sadly had our hosting privileges revoked ever since my dad decided it was a good idea to erect a tent in our driveway and host the dinner there. (It wasn’t). So we’ll be trekking to my cousin Holly’s house where the food will be warm and the Thanksgiving table will be indoors.
My mom and I are still making our staples. She’ll be doing this and this, and I’ll be doing the gluten-free stuffing. I’m thinking of going with fennel and mushrooms this year. But I can’t quite decide. We’ll see what happens at the market tomorrow.
Since I spent Thanksgiving last year at my friend Kate’s in North Carolina, I’m keeping some sort of non-tradition alive by heading down south over the weekend. There will be some sky to table cooking and hopefully some ponies in store.
I hope you all have an amazing holiday. I’m so thankful for you and your continued support of all that I do on this site.
Gobble gobble!
Xo
Phoebe
Turkey Noodle Soup with Ginger and Cilantro
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Because you're not adding flavor to the broth by browning the turkey and cooking it with the liquid, it's important to use good quality chicken or turkey stock. Also don't be afraid for your vegetables to caramelize - all the brown bits from the bottom of the pan will add more flavor to the broth.
Prep Time 10 minutes minutes
Total Time 30 minutes minutes
Servings 4
Author Phoebe Lapine
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion diced
- 2 medium carrots peeled and diced
- 4 scallions thinly sliced
- 2 large garlic cloves minced
- 1- inch fresh ginger peeled and minced
- 1 serrano pepper seeded and minced (optional)
- 2 quarts chicken or turkey stock
- 1 cup elbow macaroni
- 1 1/2 cups shredded turkey or chicken
- 1/4 cup chopped cilantro and/or mint leaves
- 1 tablespoon lime juice
- Sriracha for serving
Instructions
In a large stock pot or Dutch oven, heat the oil. Saute the onions, carrots, and scallions over medium-high heat until soft and beginning to brown, about 8 minutes. Add the garlic, ginger, and serrano (if using). Cook for 2 minutes more, until fragrant. Carefully pour in the stock and 2 teaspoons salt. Bring to a simmer, scrapping up any brown bits from the bottom of the pan. Stir in the turkey and pasta. Rapidly simmer until the pasta is al dente (see package directions).
Remove the soup from the heat and stir in the herbs and lime juice. Taste for seasoning and serve piping hot.
Nutrition
Serving: 4g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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Comments
Frankie says You have a great Thanksgiving Phoebe! I’m sure you’ll factor into everyone’s thanks at the dinner table…
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- Leah Davis says
This looks delicious! What a great post thanksgiving feel good meal!
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- Phoebe Lapine says
thanks leah!
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- Medha says
Gorgeous and vibrant soup! Love the touch of ginger and cilantro in it – such a fresh flavors. First time on your blog and I am loving it here- good work!
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- Phoebe Lapine says
Thank you Medha! So glad you stopped by. Come back again soon! xo
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- Allie says
The whole family LOVED the flavor of this soup! So much so that I made a second batch for my daughter to take back to college with her! Even the roommate gave it 2 thumbs up! Thanks!!!
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- Phoebe Lapine says
Allie!! how wonderful! I’m so thrilled the girls liked the soup. What a treat to get to take something homey like that back to college. You’re such a rockstar mom. Thanks for making it! xo
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- Josie McHale says
OMG! This recipe should delish! Easy to make and extremely yummy just looking at the pics. So going to try this tomorrow! You can even do this with chicken. Thanks for sharing!
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- Phoebe Lapine says
Thanks Josie! definitely a must with chicken
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- Deborah Owen says
Amazing! Very much enjoyed this soup! YUM!
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- Phoebe Lapine says
We must have had kitchen ESP yesterday – I made another very similar ginger chicken soup yesterday and was reminded how much I love it! I added black rice ramen this time. Yum. Thank you for trying! xo
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- Stacey says
Fantastic soup and a perfect alternative to the traditional chicken soup recipes. Thank you!
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- Phoebe Lapine says
Yay Stacie! So glad you liked it!
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- HillyHo says
I love this recipe! I have modified this a number of times swapping turkey for chicken and adding number of different veggies. This soup is my very own garbage disposal at the end of the week. Always delicious. Thanks Phoebe for keepin in REAL.
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- Phoebe Lapine says
OMG – Hilly! I had no idea you were whipping up this guy behind my back. Def use chicken instead of turkey, unless end of November 🙂 Send me a pic next time!! hooray for kitchen sink garbage disposal soup! xo
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