Turkey noodle soup

After all the excesses of Christmas what better way to use up the left over turkey than a healthy light noodle soup.

Ingredients

750ml good quality chicken stock
4 spring onions finely sliced
100g mushrooms finely diced
175g shredded cooked turkey
2 inch grated fresh ginger
2 clove garlic crushed
2 tablespoon soy sauce (or Tamari for Gluten free)
75g frozen sweetcorn
30g of chopped coriander, saving a little to garnish
100g Noodles (Rice or Egg)
1tsp chilli flakes (optional)

Method

Sauté the mushrooms in a little butter, add the garlic and ginger and stir fry for a couple of minutes.

Add the chicken stock, sweetcorn, spring onions, turkey and soy sauce. Bring to the boil and simmer for 15 mins.

Add the noodles and cook for 2-3mins or  as directed on the packet.

Serve with a sprinkle of coriander and chilli flakes if using.

This is a really wholesome soup that will definitely kick start your new year healthy eating resolutions!

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover