LCBO Food & Drink Autumn 2026

SOUP OF THE DAY

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Turkey Noodle Soup

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This fragrant, comforting soup, brimming with succulent turkey and fall vegetables, is a great way to use up the leftover Thanksgiving bird— see TIP—though it’s just as easy to make it with raw turkey. For more of a meal, do a soup-sandwich combo with our Brioche Grilled Cheese with Camembert, Tapenade and Home-Roasted Peppers (recipe at LCBO.com/fdautumn26). 12 whole black peppercorns 3 sprigs thyme, cut into 2-inch (5-cm) lengths 1 small head garlic 2 small turkey thighs, about 11/4 lbs (565 g) total 2 small turkey drumsticks, about 12/3 lbs (755 g) total 1 small onion, peeled 1 small carrot, peeled 1 stalk celery, halved crosswise 8 cups (2 L) unsalted chicken stock 6 cups (1.5 L) water Salt to taste SOUP 3 cups (750 mL) short egg noodles 3 medium carrots, peeled, cut into 1/3-inch- (8-mm-) thick rounds or half-moons, about 2 cups (500 mL) 1 medium celeriac, about 1 lb (455 g), peeled, cut into 1/2-inch (1-cm) pieces, about 2 cups (500 mL) 2 large leeks (white and light green part only), quartered lengthwise, sliced 1/3 inch (8 mm) thick, about 4 cups (1 L), washed thoroughly Salt to taste Chopped chives for serving 1. Cut an 8-inch (20-cm) square of double-layered cheesecloth. Rinse and squeeze dry, and lay out on work surface. Place bay leaves, peppercorns and thyme in middle. Carefully halve garlic crosswise, but not all the way through. Place on top of thyme, gather up ends TURKEY & BROTH 3 bay leaves

Henderson X Rush Canadian Golden Ale LCBO 19609, 473 mL, $3.45 A crisp, clean golden ale works beautifully with soup, its subtly spicy hops and mild grain flavours content to play a secondary role.

ROUND COCOTTE DUTCH OVENS, FROM LE CREUSET, LECREUSET.CA

of cheesecloth and tie with kitchen string to form a sachet. Trim excess string and cheesecloth. 2. In a large stockpot, place turkey, vegetables, sachet, stock and water. Bring to a boil over high heat, skimming and discarding foam. Season lightly with salt. Reduce heat to maintain a gentle simmer. Cook until turkey is tender, skimming any fat and impurities, about 1 hour. Transfer turkey to a baking sheet to cool. Discard vegetables and sachet. 3. When turkey is cool enough to handle, remove meat and discard skin, fat and bones. Dice or shred meat. Set broth and meat aside.

4. For the soup, bring a medium- size pot of salted water to a boil. Cook noodles according to package directions. Drain in colander then rinse with cold running water until completely cooled. Drain again and set aside. 5. Bring broth back to boil and taste for salt. Add carrots and celeriac. When it returns to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally, for 5 minutes. Add leeks and turkey meat then raise heat to high. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally, until vegetables are soft, 3 to 5 minutes. Taste again for salt.

6. Reheat noodles in microwave then place some in warmed bowls. Ladle hot soup overtop. Sprinkle with chives and serve immediately.

Serves 6 to 8

TIP To make the soup using leftover Thanksgiving turkey, skip steps 1 to 3, and instead make a broth from the turkey carcass, simmering it for 2 to 3 hours with onions, carrots, celery and herbs. You’ll need 8 cups (2 L) stock for the soup base and 3 cups (750 mL) diced or shredded turkey meat, preferably dark.

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———————— AUTUMN 2026