Toss what’s left of your festive bird, bones and all, into a pot with some water and make a highly slurpable noodle soup. Some greens and a poached egg make it all the more satisfying.
Toss what’s left of your festive bird, bones and all, into a pot with some water and make a highly slurpable noodle soup.
Some greens and a poached egg make it all the more satisfyingAFTER THE THANKSGIVING feasting has finished, here’s what you do with all the leftover turkey: Give it a glorious second act in this nourishing soup, the second Slow Food Fast recipe from chef Johanne Killeen of Al Forno in Providence, R.I. Bolstered with Parmesan, capellini pasta, wilted greens and a poached egg, the rich broth provides precisely the sort of soothing you’ll want in the brief recovery period between holidays.
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