Perky turkey soup

Ready in 25-35 minutes

Easy

Serves 4
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!

Nutrition and extra info

  • Can be frozen

Nutrition:

  • kcal291
  • fat9g
  • saturates2g
  • carbs27g
  • sugars0g
  • fibre4g
  • protein27g
  • salt1.78g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, halved and sliced into thin strips
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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 turkey meat, cut into thin strips (leg meat will have the most flavour)
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 410g can chickpea, drained and rinsed
  • a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

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.)

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (22)

pippa154's picture
2.5

I've just made this, it was quite tasty but I did add double the amount of chilli flakes, and it could have done with a bit more. I whizzed it as I'm not keen on very lumpy soups but took out a spoonful of the meat etc to stir in afterwards. The texture was a little grainy but overall the flavour is good, I'd say the fresh coriander is a must.

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
3

this was OK, and good to use up turkey, not a favourite though

cessec's picture
4

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
2

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

mishchiefmia's picture
5

Really like this recipe, love the kick it has! Yum!

susannahgrammar's picture
4

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!

mishchiefmia's picture
5

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
5

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
4

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
5

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
3

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
5

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
4

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

shalashaska's picture
5

Very tasty and easy to make.

alexandraswift's picture
4

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…