Leftover Christmas turkey recipe for 4 people, takes only 20 mins; recipe has olive oil, onion, red pepper, ground coriander, chilli flakes, basmati rice, chicken stock, turkey, chickpea and coriander.
Perky turkey soup
Course: Leftover Christmas turkey
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)
- Red Pepper: 1 red pepper, seeded and sliced into thin strips
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, halved and sliced into thin strips
- Chickpea: 410g can chickpea, drained and rinsed
- Chilli Flakes: 1/4 - 1/2 tsp chilli flakes
- Chicken Stock: 1 1/2 l hot turkey or chicken stock
- Turkey: 250g 9oz turkey meat, cut into thin strips (leg meat will have the most flavour)
- Basmati Rice: 3 tbsp basmati rice or long grain rice
- Ground Coriander: 2 tsp ground coriander
Directions
- 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.
- 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.)
