Easy turkey soup
POULTRY MAIN DISH RECIPES
A warming winter treat, this fiery natively constructed turkey soup with chickpeas is an extraordinary utilization of Christmas extras - cheerful Boxing Day!
Cooking Ingredients
- 1 tbsp olive oil
- 1 enormous onion, divided and cut into slight strips
- 1 red pepper, cultivated and cut into slight strips
- 2 tsp ground coriander
- ¼ - ½ tsp bean stew drops
- 3 tbsp basmati rice or long grain rice
- 1½ l hot turkey or chicken stock
- 250g/9oz turkey meat, cut into slight strips (leg meat will have the most flavor)
- 410g can chickpea, depleted and flushed
- a modest bunch of new coriander or flatleaf parsley, generally cleaved (discretionary)
Cooking Direction
Technique
Stage 1
Heat the oil in an enormous container, add the onion and sear for 5 minutes or something like that, mixing once in a while until it begins to relax.
Stage 2
To make the soup, add the red pepper, ground coriander, bean stew and rice and mix round the search for gold a moment. Pour in the hot stock, mix in the turkey and chickpeas and season well. Bring to the bubble, cover and stew for 8-10 minutes, until the vegetables and rice are delicate. Mix in the coriander or parsley and it's prepared. (The soup may now be cooled and frozen for as long as multi month.)