Perky turkey soup

Perky turkey soup

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(22 ratings)

Ready in 25-35 minutes


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


  • kcal291
  • fat9g
  • saturates2g
  • carbs27g
  • sugars0g
  • fibre4g
  • protein27g
  • salt1.78g
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  • 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



    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)



    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)


  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.)

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Comments (22)

wellhard's picture

Made it today and ate straight away - really warming

juliebahrain's picture

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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