Turkey Soup with Kale, Egg Noodles and Carrots
step-by-step directions

Clinton Kelly's Leftover Turkey Soup

  • Leftover Cooked Turkey Bones
  • Water
  • Salt
  • 2 Carrots (small rough chop)
  • 1 Yellow Onion (small chop)
  • 1/2 bunch Kale
  • 1 package Egg Noodles
  • 1 Baguette (thinly sliced on bias)
  • 1/3 cup freshly grated Parmesan Cheese
  • Leftover Shredded Turkey
step-by-step directions
  • Place turkey bones in stock pot and cover with water by 2 inches. Bring to a boil and reduce to a simmer, cooking for 2 to 3 hours. Season with salt to taste. Remove bones and strain mixture through cheesecloth or fine mesh sieve.
  • Preheat oven to broil. In a large saute pan, heat a few tablespoons of oil and saute carrots, onion and kale for 2 to 3 minutes. Vegetables should not be overly soft. Season to taste.
  • Bring a large pot of water to a boil and season with salt. Cook egg noodles two minutes short of the package instructions. Drain.
  • Place sliced bread on a baking sheet and drizzle with olive oil and sprinkle with parmesan. Broil for 2 minutes just until cheese has melted slightly.
  • Divide the vegetable mixture and noodles between 4 bowls. Top with shredded turkey. Ladle turkey stock into bowl and top with crostini and freshly grated parmigiano.
Similar categories: Dinner Lunch
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