Perky turkey soup

Perky turkey soup

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(22 ratings)

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
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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.)

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Comments, questions and tips

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patsyross2
19th Jan, 2011
Delicious - make at Xmas using left over Turkey and twice again using chicken - always asked for the receipe - great sign!!!
foodie64mum
2nd Jan, 2011
5.05
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
30th Dec, 2010
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
27th Dec, 2010
4.05
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
22nd Dec, 2010
5.05
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
29th Nov, 2010
3.05
I added the juice of one lemon to this recipe and it brightened it up. I also used quinoa instead of brown rice.
forestnuter
9th Nov, 2010
5.05
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
jul34es
9th Jul, 2010
4.05
made this today it had plenty of flavour and easy to make,used dried chickpeas instead of tinned.
shalashaska
3rd Jan, 2009
5.05
Very tasty and easy to make.
alexandraswift
17th Oct, 2008
4.05
Great soup, changed the rice for pearl barley. Excellent way to use leftovers and home made stock.

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