Perky turkey soup

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• Lynsey

  31 October 2007

  Lynsey rated this recipe

  

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• Julie Bahrain

  29 December 2007

  Julie Bahrain commented on this recipe

  We've loved this recipe since we first made it last Christmas. Have made it using cooked chicken instead of turkey and tinned sweet corn instead of chickpeas. Made it again yesterday and it is still great!

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• Alison

  29 December 2007

  Alison rated and commented on this recipe

  

  Made it today and ate straight away - really warming

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• Julie Bahrain

  14 March 2008

  Julie Bahrain rated this recipe

  

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• Alexandra

  17 October 2008

  Alexandra rated and commented on this recipe

  

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

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• Shalashaska

  03 January 2009

  Shalashaska rated and commented on this recipe

  

  Very tasty and easy to make.

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• Claire

  29 December 2009

  Claire rated this recipe

  

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• teapot

  31 March 2010

  teapot rated this recipe

  

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• julie

  09 July 2010

  julie rated and commented on this recipe

  

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

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• tadsc

  29 October 2010

  tadsc rated this recipe

  

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• Ben

  09 November 2010

  Ben rated and commented on this recipe

  

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

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• Deborah

  29 November 2010

  Deborah rated and commented on this recipe

  

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

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• Mamacita

  22 December 2010

  Mamacita rated and commented on this recipe

  

  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.

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• Poldweia

  27 December 2010

  Poldweia rated and commented on this recipe

  

  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.

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• Carolyn

  30 December 2010

  Carolyn commented on this recipe

  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.

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• Foodie Mum

  02 January 2011

  Foodie Mum rated and commented on this recipe

  

  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.

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• trisha3107

  19 January 2011

  trisha3107 commented on this recipe

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

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• Jfozz

  21 July 2011

  Jfozz rated this recipe

  

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• Mia

  09 November 2011

  Mia rated and commented on this recipe

  

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

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• susannahgrammar

  25 November 2011

  susannahgrammar rated and commented on this recipe

  

  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!

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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
• 1½l hot turkey or chicken stock
• 250g 9 oz 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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25-35 minutes

Low-fat

Can be frozen

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
• 1½l hot turkey or chicken stock
• 250g 9 oz 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)

291 kcalories, protein 27g, carbohydrate 27g, fat 9 g, saturated fat 2g, fibre 4g, salt 1.78 g

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