Fragrant Turkey Noodle Broth

Dean Edwards' fragrant turkey noodle broth is a great way to use up leftover turkey after Christmas. It's tasty, healthy, easy and perfect to enjoy after you feel you've over-indulged.

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Turkey is an underused meat in my opinion. It’s easy to cook with, it’s lean and best of all it’s cheap. Try to find a naturally brewed soy sauce – several brands on the market are artificially produced so always read the label before buying. This recipe is really tasty as well as simple and quick, which makes it a winner for me and great for a light lunch.

Serves 4


1 litre good chicken stock
3 garlic cloves, crushed
1 tbsp grated fresh root ginger
1 red chilli, sliced (optional)
500g lean turkey breast, thinly sliced
100g bean sprouts
4 or 5 spring onions, sliced
1–2 tbsp soy sauce, to taste
4 egg noodle nests
small bunch of fresh mint, chopped, to serve
small bunch of fresh coriander, chopped, to serve


1 Pour the stock into a large saucepan and bring it to a simmer. Add the garlic, ginger and chilli, if using, and cook for 5 minutes. Add the sliced turkey and continue cooking for 10 minutes before stirring in the bean sprouts and some of the sliced spring onions. Season with soy sauce to taste.

2 Meanwhile, cook the noodles in boiling water for 3–4 minutes. Drain well and serve 1 nest into each bowl, then ladle in the broth. Finish the dish with the rest of the spring onions and plenty of mint and coriander.

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