This Turkey Leftover Soup bowl is filled with colourful veggies, a hard-boiled egg, and a few noodles swimming in a fuming hot turkey leftover broth. It’s simple, healthy, and yummy!
Turkey Leftover Soup is a great way to give our stomachs a break. The idea is to eat a big bowl of soup filled with vitamins and easy on the stomach. I’ve used udon noodles, but it could be rice noodles (Banh pho), ramen, or any noodles.
It may look Asian, but it’s a delicate, fuss-free soup. Nothing complex and is perfect for fragile stomachs. You can use the holiday turkey leftovers to make your homemade broth and some veggies left in your fridge. I’ve used a mix of red cabbage, carrot, scallions, zucchini and pepper. None of the veggies are pre-cooked; this way, they keep all their vitamins intact and give a nice crunchy bite to the soup. Warm up your bowl before adding the ingredients to ensure it retains warmth.
Detox Soup has Never Been so Fun!
Nobody likes to detox, but when you see this Turkey Leftover Soup filled with happy colours, you have no choice but to have fun detoxing! It’s an upgraded minestrone, let’s say, made with tons of healthy veggies! This soup can easily be adapted to your taste or whatever is left in your fridge.
Other Healthy Soup
So, let’s Detox!
Turkey Leftover Soup
Ingredients
- 1 l turkey stock (or chicken)
- 200 g udon noodles (any noodles)
- 1 carrot (cut with cheese grater)
- 100 g red cabbage
- 1 egg
- 1 zucchini
- 1/4 red bell pepper
- 2 scallion
- salt and pepper
Instructions
- Cook the egg for 10 minutes in barely simmering water.
- Cut all the veggies.
- Pre-cook al dente the noodles in boiling water, drain and pass under cold water (this will make them hold better in the warm soup afterwards).
- Bring the broth to a boil.
- Add the noodles for 1 minute to heat them again.
- Add the noodles, the bottom of pre-warmed bowls, the vegetables, the egg and the broth.
- Add a bit of fish sauce, soy sauce or salt and pepper.
Nutrition
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14 Comments
I love all the vibrant colours in this soup. Perfect anytime. 🙂
This looks like one of the lightest and freshest soups ever! So bright and colourful! I have to admit – I’ve never had turkey broth but it sounds delicious. I love the addition of an egg for extra protein!
Thanks!
Thank you for your beautiful detox soup. It is nice to have something light and nourishing at this time. We made broth from the bones of our Christmas turkey and have it in the freezer now. Happy New Year!
Thanks Cathy!
What beautiful colours! I love the vegetable combination and it’s so resourceful to use turkey broth after all of the leftover birds from the holidays. It’s almost like a soup/salad combo (my two favourite foods!) and I think the crunchy veggies would be fantastic.
Thanks!
I love this fresh and healthy soup after all the heavy holiday foods. Exactly what we all need!
I agree, we need to give a break to our stomachs.
One of my goals is healthy eating…I’m going to give this a try…maybe add some ginger.
Ginger sounds great!
*Now* I know what to make for dinner when the ham I was planning on baking takes too long (inevitably) and I get hangry and veggie-cravy.
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