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Ingredients:  (serves 4)
•    1 turkey carcass (can substitute with turkey breast)
•    1 litre of the stock of your choice
•    8 carrots – diced
•    5 celery stalks – diced
•    2 onions (any colour) – diced
•    1 tablespoon sea salt
•    2 teaspoons ground black pepper
•    2 teaspoons soy sauce
•    chilli oil (optional)
•    Â½ bulb of garlic
•    small handful of coriander – chopped
•    any leftover turkey meat
•    200 grams rice or egg noodles – uncooked
•    1 lime
 

Method:
For the turkey stock:
1.    Place all your scraps and turkey carcass in a large pot with the peels and vegetable scraps from the soup prep.
2.    Cover with water and bring to a boil.
3.    Allow stock to simmer and reduce by 60-70%. This process should take about an hour or a little longer.
For the turkey soup:
1.    Heat a medium stockpot and add olive oil to sweat down the diced onions, followed by carrots, celery and garlic.
2.    Season with a little sea salt and black pepper, allow to cook for 3-4 minutes
3.    Add turkey stock and turkey meat, bring to a boil then reduce to a simmer allowing to cook for at least 30 minutes. (I like to let soups simmer for 90 minutes whenever possible).
4.    While soup is cooking in another pot cook your noodles a little on the al dente side (cooked to be slightly firm still)– as per the pack instructions, then rinse and chill until you serve the soup.
5.    Stir in the soy sauce and chilli oil if desired.
6.    Add a heaping helping of cooked noodles to the bowl and ladle over the hot soup and serve with lashings of coriander.

To serve: Serve with chilli, coriander and a hefty slice of lime

Recipe created for #FoodSavvy Norfolk & Suffolk