I got the idea for this Asian Turkey Soup recipe after tasting a delicious soup in a Chinese restaurant that was served with raw pea pod strips. If you are looking for an interesting way to make turkey soup after Thanksgiving, I think you will enjoy this dish. If you want to take advantage of a leftover turkey carcass, I would suggest completing the first step, then add the turkey carcass to the stockpot along with the broth. Allow this to simmer for about 30 minutes and then remove and discard the carcass. Continue with the rest of the recipe by adding the turkey meat and other ingredients as indicated. You certainly can make this soup without a carcass by using leftover turkey meat or even several thick slices of deli turkey meat.
(Prep Time:15 minutes Cooking Time: 20 minutes)
1 Tablespoon olive oil
½ onion, diced
2 garlic cloves, thinly sliced
2 (32 ounce) boxes chicken broth
2 cups diced turkey
1 Tablespoon soy sauce
1 (5 ounce) package Asian style curly noodles
3 green onions, finely chopped
1 cup fresh snow peas, julienned
In a stock pot, heat the olive oil and sauté the onion and garlic until tender. Add broth and turkey and stir well. Add soy sauce and simmer for 15 minutes on low. Meanwhile cook noodles according to package directions. 5 minutes prior to serving add chopped green onions to soup mixture. To serve, place a small portion of cooked noodles in a soup bowl, ladle soup over noodles and sprinkle fresh snow peas on top.
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