Classic turkey soup

Prep 20 min
Total 2 hours 30 min
Serves 6 to 8



2 tbsp
leeks, (white and pale green parts only), halved and chopped
carrot, peeled, halved and chopped
celery stalk, halved lengthwise and chopped
8 cups
2 tbsp
100 g
egg noodles
2 cups
shredded leftover turkey
1/4 cup
chopped parsley, (optional)


  • HEAT oil in a large pot over medium. Add leeks and cook until they begin to soften, about 3 min. Add carrot, celery and thyme and cook 5 min.
  • ADD broth and soy, then bring to a boil. Add noodles, reduce to medium-low and simmer until noodles are just tender, about 6 min.
  • STIR in turkey and cook until warmed through, 1 min. Remove thyme sprigs and discard. Sprinkle with parsley just before serving.



Kitchen Tip: If you aren’t serving the soup right away, cook noodles separately in a pot of boiling water. Drain, then store noodles in a separate container, adding to soup just before serving. This prevents mushy, over-cooked noodles and starchy, stodgy broth.



Calories 187, Protein 19 g, Carbohydrates 14 g, Fat 7 g, Fibre 2 g, Sodium 309 mg. Excellent source of vitamin B12

Chatelaine Basics: How to carve a turkey

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