Here’s why you should never waste your leftover turkey and the turkey bones as well. If you know me, you know that I never use store-bought broth — unless it’s something that is extremely nutritious and high-quality. I am a firm believer of creating flavours through vegetables, spices and herbs and this is exactly what we are doing today. We are making the most delicious turkey broth with the bones to achieve ultimate flavour and then we are discarding them adding in the meat at the end. This soup is so flavourful and absolutely delicious. For this recipe you will need:
Turkey noodle soup
- 1 tablespoon olive oil
- 1 finely diced onion
- 1 finely diced carrot
- 1 finely diced celery stalk
- 2-3 minced garlic cloves
- salt to taste — I used at least 2 teaspoons
- pepper is optional
- leftover turkey bones
- 8 cups of hot water
- 1/3 – 1/2 cup pastina of choice — I used Filini
- leftover shredded turkey — as much as you like
- parsley for garnish
- In a big pot on the stove on medium high heat sauté the onions, carrots, and celery in a little bit of olive oil for a few minutes.
- Stir in the garlic and let it go for 30 seconds. Generously salt and pepper is optional.
- Add in any leftover turkey bones and hot water. Let it come up to a boil, reduce the heat to medium and boil everything together for 30 minutes.
- After 30 minutes take out the big bones and adding any pastina of choice. The word Pastina simply means tiny little pasta.
- Add any shredded leftover turkey and always taste and adjust for salt. Don’t forget to be careful and discard any small bones.
- Boil your soup for 5 to 10 minutes or until the pasta is cooked, add fresh and finely diced parsley for garnish and enjoy.