Perky turkey soup

Perky turkey soup

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)
By
Magazine subscription – 5 issues for £5

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.
Print

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.)

  • Recipe Tip

    Make it your own

    Sizzle some chopped bacon with the onions. Pour in a splash of dry sherry before adding the stock. Any canned pulses can replace the chickpeas. Throw in some chopped sprouts – cooked or raw, it doesn’t matter. For extra zing, squeeze in a little lemon juice at the end.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
pippa154
3rd Feb, 2015
2.55
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
wolf52
31st Dec, 2013
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
24th Nov, 2013
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
6th Jan, 2013
3.05
this was OK, and good to use up turkey, not a favourite though
cessec
30th Dec, 2012
4.05
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
28th Dec, 2012
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
15th Sep, 2012
2.05
This tasted nice but I dont think I'd be making again. Not really sure why the rice is needed...
mishchiefmia's picture
mishchiefmia
18th Mar, 2012
5.05
Really like this recipe, love the kick it has! Yum!
susannahgrammar's picture
susannahgrammar
25th Nov, 2011
4.05
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
mishchiefmia
9th Nov, 2011
5.05
I added the bacon and also sweetcorn, we really enjoyed it and look forward to trying again and adding other ingredients!

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.