Perky turkey soup

Perky turkey soup

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(20 ratings)

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Cooking time

Ready in 25-35 minutes

Skill level

Easy

Servings

Serves 4

A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!

Nutrition and extra info

Additional info

  • Can be frozen
Nutrition info

Nutrition

kcalories
291
protein
27g
carbs
27g
fat
9g
saturates
2g
fibre
4g
sugar
0g
salt
1.78g

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, halved and sliced into thin strips
  • 1 red pepper, seeded and sliced into thin strips
  • 2 tsp ground coriander
  • ¼ - ½ tsp chilli flakes
  • 3 tbsp basmati rice or long grain rice
  • 1½ l hot turkey or chicken stock
  • 250g 9oz turkeys meat, cut into thin strips (leg meat will have the most flavour)
  • 410g can chickpeas, drained and rinsed
  • a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

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Method

  1. Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
  2. To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)

Recipe from Good Food magazine, January 2003

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Comments

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wolf52's picture

Made this the other day. Was tasty but I thought it could do with a bit more of a kick, so next time will add more chilli.

yootha's picture

We often do this as a quick Monday meal with left-over chicken from the Sunday roast and it's always a winner. Really tasty and easy to put together.

reidjan's picture
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this was OK, and good to use up turkey, not a favourite though

cessec's picture
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Excellent way to use turkey stock after christmas and a change from the usual mixed vegetable soup I normally make with it. Only change was I used a tin of canellini beans instead of chick peas and added a little garam masala.

georgiebirch91's picture

The perfect anecdote to a heavy night of drinking on christmas day. Boxing day lunch was revamped and this soup went down a treat. The name says it all.

despinamina's picture
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This tasted nice but I dont think I'd be making again. Not really sure why the rice is needed...

icklemia's picture
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Really like this recipe, love the kick it has! Yum!

susannahgrammar's picture
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A great base recipe - I made a few changes that did it for me: made my own stock from the turkey bones and skin, so that the soup was flavourful and rich instead of thin, and switched the lemon for lime to give it an authentic Mexican kick - also used potato chunks in place of pasta or rice. Delicious and super-filling on a cold night!

icklemia's picture
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I added the bacon and also sweetcorn, we really enjoyed it and look forward to trying again and adding other ingredients!

patsyross2's picture

Delicious - make at Xmas using left over Turkey and twice again using chicken - always asked for the receipe - great sign!!!

foodie64mum's picture
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Delicious and warming -- we all loved it. I followed the recipe exactly, using leftover dark meat from the Christmas turkey, and wouldn't change a thing.

bluedragonfly's picture

As I don't like 'thin' soup, I thickened slightly with cornflour. Also added some mild curry powder to liven it up a little. Was enjoyed by all the family.

poldweia's picture
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This was rather nice. Not brilliant, I won't be rushing out to buy another turkey to use the leftovers, but it wasn't bad. I tried it with the added bacon and I do feel that helped add flavour as turkey is very bland. All in all a nice cheap meal with very little effort.

mamacita's picture
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Thankyou Julie for your suggestion of using sweetcorn. I wanted to make this but as I don't like Chickpeas I was put off. I've now made it with chicken & corn and its delicious!! :)
Also you can try adding broken up spaghetti instead of the rice. This makes it more of a noodly type soup.

bluedandylyon's picture
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I added the juice of one lemon to this recipe and it brightened it up.
I also used quinoa instead of brown rice.

forestnuter's picture
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Immense. We make this all year round and is our go to recipe for any leftover chicken from the Sunday roast as well

jul34es's picture
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made this today it had plenty of flavour and easy to make,used dried chickpeas instead of tinned.

shalashaska's picture
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Very tasty and easy to make.

alexandraswift's picture
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Great soup, changed the rice for pearl barley. Excellent way to use leftovers and home made stock.

wellhard's picture
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Made it today and ate straight away - really warming

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