Asian Turkey Noodle Soup Recipes

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SPICY ASIAN TURKEY-NOODLE SOUP



Spicy Asian Turkey-Noodle Soup image

You will enjoy this Asian-inspired soup with rice noodles, crunchy vegetables, fresh gingerroot and a little heat from the Sriracha. Only 250 calories a serving is an added bonus!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon sesame oil
3/4 lb lean ground turkey breast
2 cloves garlic, finely chopped
1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1 carton (32 oz) Progresso™ chicken broth
3 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons Sriracha sauce
1 1/2 teaspoons red curry paste
1 cup snow peas, cut in half diagonally
1/2 cup grated carrot
1 red bell pepper, cut into thin 1-inch strips
3 oz uncooked rice noodles, cooked as directed on package
1/4 cup chopped fresh cilantro

Steps:

  • In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes or until turkey is no longer pink.
  • Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper; cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated through.

Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 3 g, TransFat 0 g

ASIAN TURKEY-NOODLE SOUP



Asian Turkey-Noodle Soup image

This Asian noodle soup lets you take advantage of leftover Roast Turkey with Sage in an inventive and healthy way.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

Bones of a leftover turkey
1 sliced medium onion
1/4 cup chopped fresh ginger
6 smashed garlic cloves
1/2 teaspoon red-pepper flakes
1 Napa cabbage, thinly sliced (about 6 cups)
4 ounces Asian rice noodles
2 tablespoons rice vinegar
1 tablespoon soy sauce
Coarse salt
Cilantro sprigs, for garnish (optional)
Lime wedges, for garnish (optional)

Steps:

  • Break up turkey bones; place in a large pot with onion, ginger, garlic, and red-pepper flakes. Add enough water to cover (10 to 12 cups); bring to a boil. Reduce heat to medium-low; simmer, partially covered, 30 minutes.
  • Discard large solids; strain broth through a fine-mesh sieve into a large saucepan (you should have 8 to 10 cups). Return to a boil. Add sliced cabbage to broth along with rice noodles, vinegar, and soy sauce.
  • Simmer until noodles are just tender, 2 to 3 minutes. Season with coarse salt. Serve garnished with cilantro sprigs and lime wedges, if desired.

Nutrition Facts : Calories 157 g, Protein 3 g

HOMEMADE TURKEY NOODLE SOUP



Homemade Turkey Noodle Soup image

This comforting turkey noodle soup, made with homemade turkey stock, is perfect for warming up on a chilly night.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter
2 celery stalks, diced medium
3 carrots, cut into 1/4-inch-thick rounds
1 medium white onion, diced medium
Coarse salt and ground pepper
8 cups Easy Turkey Stock
2 cups wide egg noodles
1 sprig rosemary, about 2 inches long
3/4 pound shredded cooked turkey

Steps:

  • In a 6-quart saucepan, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 minutes.
  • Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10 to 12 minutes. Add turkey and heat through.

Nutrition Facts : Calories 284 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 4 g

NO-FUSS TURKEY NOODLE SOUP



No-Fuss Turkey Noodle Soup image

Make good use of your leftover dark meat without the fuss of boiling the carcass. Simply pick through the carcass before you toss the bird and save the meat for a quick next-day soup. Serve with warm bread for a great hot meal on a cold winter day. I substitute fresh herbs wherever possible, but for a quick meal after the intense preparation of a whole turkey, dried herbs do nicely. If you don't have chipotle chili powder, regular chili powder can be substituted. The chipotle provides a very light smoky flavor in the background. White meat can be used, but your broth will be less flavorful. Leftovers freeze well. Use whatever type pasta you prefer.

Provided by Tonya Dean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

1 (32 fluid ounce) container chicken stock
1 teaspoon dried summer savory
1 teaspoon dried basil
½ teaspoon dried thyme
⅛ teaspoon chipotle chile powder
1 teaspoon salt
½ teaspoon coarse ground black pepper
1 tablespoon dried parsley
¼ cup sherry
2 carrots, thinly sliced
1 tablespoon butter
2 stalks celery, sliced
1 onion, chopped
1 tablespoon minced garlic
1 pound cubed cooked dark-meat turkey
1 (8 ounce) package egg noodles
salt and ground black pepper to taste

Steps:

  • Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
  • Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.

Nutrition Facts : Calories 328 calories, Carbohydrate 34 g, Cholesterol 94.5 mg, Fat 7.9 g, Fiber 2.7 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 1003 mg, Sugar 3.1 g

SENSATIONAL TURKEY NOODLE SOUP



Sensational Turkey Noodle Soup image

Here is a great idea for that leftover turkey! Combine it with a few simple ingredients to make a sensational soup that's incredibly good. It's a breeze to prepare, but one taste guarantees that this will become a soup time favorite recipe.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 4

Number Of Ingredients 5

3 ½ cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 medium carrot, peeled and sliced
1 stalk celery, sliced
½ cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken

Steps:

  • Heat the broth, 1/8 teaspoon black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
  • Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 6 g, Cholesterol 35 mg, Fat 2.4 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 884 mg, Sugar 1.8 g

ASIAN TURKEY NOODLE SOUP



Asian Turkey Noodle Soup image

Make and share this Asian Turkey Noodle Soup recipe from Food.com.

Provided by chia2160

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

4 ounces wide rice noodles
1 -2 cup boiling water, to cover noodles
6 cups turkey broth or 6 cups chicken stock
1/2 cup scallion, thinly sliced
6 slices of peeled ginger
2 cloves garlic, chopped
2 tablespoons soy sauce or 2 tablespoons fish sauce
2 cups diced cooked turkey
bean sprouts
fresh mint leaves
lime wedge
sliced serrano chili

Steps:

  • place noodles in a bowl, add enough boiling water to cover.
  • let them stand 5 minutes, drain, set aside.
  • combine stock, soy or fish sauce, ginger, garlic in a large pot.
  • bring to boil, lower heat and simmer 15 minutes.
  • remove ginger, discard.
  • add turkey and noodles.
  • add scallions, stir to heat through.
  • ladle into bowls, serve with sprouts, chiles, mint, and lime wedges.

TURKEY GINGER NOODLE SOUP



Turkey Ginger Noodle Soup image

I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try, and it didn't disappoint. -Adina Monson, Nanaimo, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 4h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

2 medium carrots, sliced
2 cans (8 ounces each) sliced water chestnuts, drained
3 to 4 tablespoons minced fresh gingerroot
2 tablespoons minced fresh parsley
2 teaspoons chili powder
1 carton (32 ounces) chicken stock
1 can (11.8 ounces) coconut water
3 tablespoons lemon juice
2 pounds boneless skinless turkey breast, cut into 1-inch cubes
2 teaspoons pepper
1/2 teaspoon salt
2 tablespoons canola oil
1 cup frozen corn (about 5 ounces), thawed
1 cup frozen peas (about 4 ounces), thawed
8 ounces rice noodles or thin spaghetti

Steps:

  • Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.

Nutrition Facts : Calories 351 calories, Fat 6g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

ASIAN NOODLE & TURKEY SOUP



Asian noodle & turkey soup image

This soup is a little like pho, a Vietnamese broth traditionally made with beef and served with a plate of zingy fresh herbs, chilli and lime on the side.

Provided by Good Food team

Categories     Lunch, Soup

Time 20m

Number Of Ingredients 14

1 ½l turkey or chicken stock
thumb-size piece root ginger , peeled and sliced
2 star anise
1 cinnamon stick
3 cloves
200g dried rice noodles , any type
2-3tbsp fish sauce
2 limes , one juiced, one for wedges
400g roast turkey , shredded
100g bag beansprouts
bunch coriander
bunch mint
4 spring onions , thinly sliced
2 red chillies , sliced (leave the seeds in if you like it hot)

Steps:

  • Pour the stock into a large pan, add the ginger and spices, then leave to simmer and infuse for 10 mins. Soak the noodles according to the pack instructions, then drain and rinse.
  • Add the fish sauce and lime juice to the stock and taste for seasoning - add more fish sauce if you like. Divide the noodles between four bowls, then top with the shredded meat, beansprouts and a scattering of herbs, spring onion and chillies. Ladle the hot stock over the noodles, then serve with more herbs and lime wedges for squeezing.

Nutrition Facts : Calories 419 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 3.55 milligram of sodium

TURKEY SOUP WITH CHINESE NOODLES AND GINGER



Turkey Soup With Chinese Noodles and Ginger image

Provided by Molly O'Neill

Categories     soups and stews, main course

Time 6h

Yield 6 servings

Number Of Ingredients 10

Turkey carcass (plus neck, wings and giblets, except liver, if available)
1 large onion, coarsely chopped
2 ribs celery, coarsely chopped
2 carrots, peeled and coarsely chopped
1 1/2 teaspoons salt
6 ounces uncooked Chinese noodles
1 tablespoon toasted sesame oil
5 teaspoons grated fresh ginger
4 1/2 tablespoons oyster sauce
6 tablespoons chopped cilantro

Steps:

  • First, make the broth. Combine the turkey carcass and parts, onion, celery and carrots with six quarts of water in a large pot. Bring to a boil over medium-high heat. Lower heat so that liquid is at a bare simmer. Cook, skimming the top as necessary, for 4 hours. Strain the broth and remove the grease. Place in a clean pot and simmer until reduced to 6 cups, about 1 1/2 hours. Broth may be cooked ahead and refrigerated or frozen.
  • To complete the soup, heat the broth if it has been stored. Season with the salt. Cook the noodles according to the package directions. Drain and toss with the sesame oil, ginger, oyster sauce and cilantro. Divide the noodles among 6 bowls and top with the turkey and scallions. Pour the broth over the noodles and serve immediately.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 3 grams, TransFat 0 grams

TURKEY-NOODLE SOUP WITH GINGER AND CHILES



Turkey-Noodle Soup With Ginger and Chiles image

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

Categories     Soup/Stew     Ginger     Pasta     turkey     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths
Boiling water
6 cups homemade turkey stock or low-salt chicken broth
1/2 cup thinly sliced shallots (about 3 large)
6 1/8-inch-thick rounds peeled fresh ginger
2 tablespoons fish sauce (nam pla or nuoc nam)
2 cups diced cooked turkey meat (about 10 ounces)
Fresh bean sprouts
Fresh mint leaves
Thinly sliced serrano chiles
Lime wedges

Steps:

  • Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.
  • Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is heated through, about 3 minutes.
  • Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime wedges to squeeze over.
  • To make turkey stock:
  • Break up the carcass so that it its into a 6-quart or larger pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.

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2020-01-12 Add garlic and cook an additional 30 seconds. Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute. Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low.
From thetoastykitchen.com


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