Turkey Noodle Soup with Asparagus, Tarragon, & Buddha’s Hand Citron


No Thanksgiving turkey ever saw a finer farewell. You can use homemade turkey stock, leftover carrots, celery, and turkey. As a green, I used baby asparagus this time, but you can also use kale or broccolini, depending on market availability. The Buddha’s Hand Citron was a new fruit for me. My lovely friend, Corrine, picked it up from her local farmers market for us to try. I’m always thrilled to try something new. I really like the way the citrus enhanced the broth. It offered a nice balance between the fresh tarragon leaves and sweet carrots. Thanks, dear friend!

Turkey Noodle Soup with Asparagus, Tarragon, and Buddha's Hand Citron
Prep time
Cook time
Total time
Serves: 8
  • 8 cups turkey stock, homemade
  • 2 tablespoons olive oil
  • 3 leeks, white part only, sliced thin
  • salt and pepper to taste
  • 6 carrots, peeled and cut into diagonal pieces
  • 6 celery stalks, green only, cut into diagonal pieces
  • 4 tablespoons Buddha’s hand citron, grated (use 2 tablespoons lemon juice, alternatively)
  • ½ lb. pasta noodles
  • 2 cups of baby asparagus, green part only, sliced into 1” pieces
  • 2 cups turkey, sliced
  • 3 tablespoons fresh tarragon
  • salt and pepper to taste
  1. Boil 8 cups of turkey stock. Meanwhile, heat the olive oil on medium-high heat until shimmering. Add the leeks and cook for about 3 minutes. Salt and pepper to taste.
  2. Next, add the carrots, celery, and citrus. Reduce heat to a simmer and cook for about 15 minutes or until the carrots are al dente. Add the pasta and cook for recommended time. I used bucatini. You’ll want to break the pasta if you are using longer noodles. For the last 3 minutes of cooking, add the asparagus, turkey, and tarragon. Do not overcook, otherwise, the asparagus will not retain its bright green colour. Test the pasta, then salt and pepper to taste.
I used a mandoline slicer for the Buddha's Hand Citron. If you can't find this citrus, it can be replaced with 2 tablespoons of lemon juice.

plated soup

I paired this batch with a chilled Italian Prosecco di Conegliano. Fresh, light, and intensely aromatic, this particular bottle brought to mind white peach and apricot along with plenty of bubbles. Cheers!

Movie Night suggestion: Relive Thanksgiving dinner with the colourful musical, Across the Universe.