Turkey noodle soup Make a delicious turkey noodle soup to enjoy when you need a winter warmer. Use the turkey carcass for this soup. If not making straight away, you can freeze your carcass until you are ready. You can also use roasted chicken. This soup freezes perfectly. Make sure to allow the soup to cool completely before freezing in reusable bags or cliplock containers. Thaw bags of frozen soup in the refrigerator overnight when ready to reheat. Ingredients (serves 4) 1 turkey carcass (can use turkey breast) 1 litre of the stock of your choice (if you have the turkey carcass see instructions below to make a stock) 8 carrots, diced 5 celery stalks, diced 2 onions (any colour), diced 1 tablespoons sea salt 2 teaspoons ground black pepper 2 teaspoons soy sauce 1 teaspoon of chilli flakes (optional) ½ bulb of garlic Handful of fresh coriander, chopped (you could use parsley if that is what you have) Any leftover turkey meat 200 grams rice or egg noodles or even pasta, cooked and cooled (this is a great way to use up leftovers) lime Method For the turkey stock Place all your scraps and turkey carcass in a large pot with the peels and vegetable scraps from the soup prep. Cover with water and bring to a boil. Allow stock to simmer and reduce by 60-70%. This process should take about an hour or a little longer. For the turkey soup Heat a medium stockpot and add olive oil to sweat down the diced onions, followed by carrots, celery and garlic. Season with a little sea salt and black pepper, allow to cook for 3-4 minutes. Add turkey stock and turkey meat, bring to a boil then reduce to a simmer allowing to cook for at least 30 minutes. Stir in the soy sauce and chilli flakes. Divide the cooked noodles/ rice/ pasta between the bowls and ladle over the hot soup. Serving suggestion Sprinkle over chopped coriander and chilli flakes if you like a little heat and a slice of lime.