Turkey Noodle Soup

by Chris Vaughn

Post_Image_Holidaze 2014 _11_26_2014_31

Making some kind of soup the day after Thanksgiving was always something that both of my grandmothers did every year. It was very important to utilize everything that was available. This recipe is a version of one I made last year and it’s perfect for the holidays or any occasion!



Serves 4 to 6 people

For the turkey broth

Leftover bones from a turkey

1 soup bone (optional)

1 small piece ginger

1 garlic clove

2 each star anise

¼ teaspoon black pepper

1 whole onion

5 each lime leaf

5 dry shiitake mushroom caps


For the soup

1 white onion, julienned

1 pound rice noodles soaked in water

Leftover meat of the bird (I like to use a mix of leg meat and some sliced breast meat)

½ cup sliced scallion



For the broth

Place the turkey bones and soup bones in a large pot filled with water. Bring to a simmer and leave for about 2 hours.

Add the ginger, clove, star anise, black pepper, onion, lime leaf and dried mushrooms and simmer for another hour. Strain through a fine strainer.


For the soup

Add the onion to the broth and cook until tender. Add the rice noodle and the meat and cook until hot and the broth is at a low simmer.

Divide among 4 or 6 warmed bowls and add the sliced scallion.


To serve

Garnish with a variety of herbs, such as Thai basil, cilantro, chili, garlic paste, bean sprouts, fried onions, garlic and black vinegar.


Add as much or little as you wish; there are no rules here! I personally like to place the different garnishes in small bowls that you can pass around the table. 



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