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Turkey Noodle Soup with Ginger and Cilantro

Because you're not adding flavor to the broth by browning the turkey and cooking it with the liquid, it's important to use good quality chicken or turkey stock. Also don't be afraid for your vegetables to caramelize - all the brown bits from the bottom of the pan will add more flavor to the broth.
Prep Time 10 minutes
Total Time 30 minutes
Servings 4


  • 2 tablespoons olive oil
  • 1 medium sweet onion diced
  • 2 medium carrots peeled and diced
  • 4 scallions thinly sliced
  • 2 large garlic cloves minced
  • 1- inch fresh ginger peeled and minced
  • 1 serrano pepper seeded and minced (optional)
  • 2 quarts chicken or turkey stock
  • 1 cup elbow macaroni
  • 1 1/2 cups shredded turkey or chicken
  • 1/4 cup chopped cilantro and/or mint leaves
  • 1 tablespoon lime juice
  • Sriracha for serving


  1. In a large stock pot or Dutch oven, heat the oil. Saute the onions, carrots, and scallions over medium-high heat until soft and beginning to brown, about 8 minutes. Add the garlic, ginger, and serrano (if using). Cook for 2 minutes more, until fragrant. Carefully pour in the stock and 2 teaspoons salt. Bring to a simmer, scrapping up any brown bits from the bottom of the pan. Stir in the turkey and pasta. Rapidly simmer until the pasta is al dente (see package directions).
  2. Remove the soup from the heat and stir in the herbs and lime juice. Taste for seasoning and serve piping hot.