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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juliebahrain's picture
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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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