Pic of Turkey vermicelli soup

Turkey vermicelli soup

Show ingredients

Soups & stews

Turkey vermicelli soup

Serves 4 30 min
This very quick and heartening soup uses up the scraps left over from a roast. With any luck you have already made stock out of the turkey or chicken carcass; if not, use chicken stock of the best quality you can find. This is also good with sweetcorn, mushrooms and finely chopped fresh ginger.


  • 15g butter
  • 1 small leek, halved and finely sliced
  • 2 celery sticks, finely sliced
  • 400ml turkey or chicken stock
  • 1 tin cannellini beans, drained and rinsed
  • turkey or chicken leftovers, shredded
  • 2 vermicelli nests, scrunched to pieces
  • celery leaves, chopped
  • Parmesan, grated
  • salt and pepper


Prep time: 5 min
Cooking time: 25 min
  • Step 1

    Melt the butter in a saucepan with a dash of oil and sweat the sliced leek and celery until softened but not coloured.
  • Step 2

    Once tender, add the stock and bring to a simmer then add the beans.
  • Step 3

    Once heated through (a couple of minutes) add the turkey, seasoning, and the vermicelli.
  • Step 4

    Cook for a couple of minutes then turn off the heat and scatter the celery leaves on top. Cover and leave to stand for a couple of minutes so that the pasta absorbs the stock before serving.
  • Step 5

    Taste and adjust seasoning if necessary, then serve in warmed bowls with Parmesan to sprinkle over.

You may also like…