Back-on-Track Turkey Soup

Soooo we’re somewhere between Christmas and New Year, not quite sure what day it is or what we’re supposed to be doing.  Isn’t it crazy how much we become creatures of habit?  A few days out of the routine and we’re left feeling like an award winning novelist with writers block.

Don’t fret…instead take the time to do all the things you’ve been meaning to do but don’t normally have time for because you know exactly what day it is and what you should be doing instead.  Try it!  Sleep in, work-out, take the kids sledding, play board games, sing songs and COOK!

Here’s a nice easy recipe to take care of some of those turkey and veggie leftovers from the recent festive feast.  Who can resist soup on a frigid, mixed-up day!?  You’re only about 30 minutes away from some warm, flavourful, cozy and inspiring soup to remind us that the time in between Christmas and New Year can be pretty great!


Back-on-Track Turkey Soup

turkey soup_spoonfed.jpg

Age – For the whole family!  Due to the addition of spices you may want to wait until baby is 12 months + for this one and/or adjust the spices accordingly.


  • 2 tbsp. butter
  • ½ a Spanish onion diced
  • 1 clove of garlic diced
  • 2 medium carrots peeled & chopped
  • 2 medium celery stalks chopped
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. ground thyme
  • 2 cups, chopped, leftover cooked turkey breast
  • 1 tbsp. grated ginger
  • 5 cups of water
  • 3-4 OXO chicken bouillon cubes
  • 3 springs of fresh thyme leaves picked off of stems
  • 1 cup of bow tie pasta

Baby Steps

  1. Melt butter in soup pot over medium heat.
  2. Add onion and garlic to pot and sauté until translucent approx. 4 minutes.
  3. Add carrots, celery, salt, pepper and ground thyme to pot and continue to cook for a few more minutes.
  4. Add turkey and ginger to pot continuing to cook and stir a minute more.
  5. Pour in the 5 cups of water and add in the OXO chicken stock cubes.  3-4 should generate enough flavour with this much water.  You could also just use 5 cups of homemade or store bought stock if you like.
  6. Sprinkle in thyme leaves and bring pot to a boil.  Reduce heat to simmer, cover and cook for 20 minutes.
  7. After the 20 minutes, add in the pasta and continue to cook, stirring occasionally for another 12 minutes or so until the pasta is cooked through but not over cooked.
  8. Then grab the bowls and serve it up!  Feel free to sprinkle a bit of chopped fresh parsley over top for an impressive finishing touch. And don’t forget a fresh, sliced baguette for dipping if you really want that comfort food overload!

Makes – Approx. 5 cups.

Hope you enjoy this quick, delicious soup.  The fact that it helps to clean some of those leftovers out of the fridge is a big bonus.  After all, we’re going to need that room again in 4 days so we can load up for New Year’s Eve festivities.  I did mention to “work-out” during this week of wonder didn’t I?  That’s for good reason.