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Spicy Turkey Soup with Yogurt, Chickpeas, and Mint
Spicy Turkey Soup with Yogurt, Chickpeas, and Mint
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Revitalize turkey leftovers with a zesty Turkish soup featuring chickpeas, rice, and a flavorful blend of spices in a creamy yogurt and turkey stock base.
Ingredients:
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 cup raw basmati rice (rinsed if package directs you to rinse)
  • 4 cups turkey stock (or chicken stock)
  • 2-3 cups cooked leftover turkey meat, dark or light, cut into 1-inch pieces
  • 1 cup full-fat plain yogurt
  • 1 large egg yolk
  • 2 tablespoons flour
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed, or about 1 1/2 cups cooked
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons sweet paprika (can also use smoked paprika for a smokey added touch)
  • 1/8 teaspoon cayenne pepper (more or less to taste)
  • 3 tablespoons finely chopped mint
  • Lemon wedges, for serving
Instructions:
  • Prepare perfectly fluffy rice: In a small saucepan, bring water, 1/2 teaspoon of salt, and rice to a boil. Lower the heat and simmer covered for 15 minutes. Turn off the heat and allow it to sit for 10 minutes before serving.
  • Warm the turkey stock: Gently heat the turkey stock in a saucepan until it reaches a simmer, then remove from heat. Alternatively, if using homemade stock stored in a glass jar, simply remove the lid and warm it in the microwave until heated through.
  • Combine yogurt, egg yolk, and flour in a large pot. Slowly whisk in the heated stock, stirring continuously until smooth. Simmer until heated through.
  • Combine the chickpeas, cooked turkey, and cooked rice, then season with salt and pepper to your liking.
  • Create a flavorful paprika butter sauce by melting butter over medium heat in a small skillet. Add garlic, paprika, and cayenne pepper, stirring until fragrant. Remove from heat after a couple of minutes.
  • To serve, drizzle soup with a dash of paprika butter sauce, garnish with chopped mint, and accompany with lemon wedges for squeezing over before enjoying.

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