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Turkey Pho Noodle Soup

Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 6 Servings
Course: dinner
Ingredients Method

Ingredients
  

  • Turkey Bones From Cooked Turkey
  • Vegetable Scraps carrot skins, onion skins, celery ends
  • 3 Whole Cloves
  • 1 Cinnamon Stick optional
  • ½ tsp Ground Ginger optional
  • 1 tbsp Unsalted Butter
  • 1 Yellow Onion diced
  • 3 medium Carrots chopped
  • 2 ribs Celery chopped
  • 2 cups Turkey cooked and shredded or chopped
  • 1 tsp salt
  • 1 tsp sugar
  • 2 cups Egg Noodles or 4 portions of Pho Noodles
  • 4 Tbsp Fresh Cilantro chopped, optional
  • 2 Green Onions sliced, optional
  • Sriracha optional
  • Hoisin optional

Method
 

  1. In a large pot, add turkey bones and vegetable scraps and cover with water. Bring to a boil, partially cover, reduce heat, and simmer for 2 hours. 20 minutes before serving, add cloves, cinnamon stick, and ground ginger. Strain into a large container and set aside or proceed to make soup. This broth can be made in advance and kept in the refrigerator in an airtight container for up to 3 days.
  2. In a large stock pot, melt butter over medium heat and add onion, carrot, and celery. Sauté until onions are soft and translucent.
  3. Add turkey, turkey broth, salt, and sugar. Stir and bring to a simmer.
  4. Meanwhile, bring a small pot of water to a boil and cook noodles as directed on the package. Rinse and evenly divide between bowls. Add cilantro and green onions to bowls, if desired.
  5. Pour soup over noodles and serve with sriracha and hoisin, if desired. Enjoy!