Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Turkey Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Turkey Soup Recipes Biography

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Ingredients

    1 tbsp olive oil
    1 large onion, halved and sliced into thin strips
    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 turkeys meat, cut into thin strips (leg meat will have the most flavour)
    410g can chickpeas, drained and rinsed
    a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

Method

    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.)

    Pour the stock into a large pan, add the ginger and spices, then leave to simmer and infuse for 10 mins. Soak the noodles according to the pack instructions, then drain and rinse.

    Add the fish sauce and lime juice to the stock and taste for seasoning – add more fish sauce if you like. Divide the noodles between four bowls, then top with the shredded meat, beansprouts and a scattering of herbs, spring onion and chillies. Ladle the hot stock over the noodles, then serve with more herbs and lime wedges for squeezing.

I'm sure all these soups will still taste good even if you make them with canned chicken broth, but making homemade stock from a turkey carcass that simmers all day with onions, carrots and celery really takes turkey soup to a whole new level. In my family I'm famous for making turkey stock in the roasting pan, and I always try to end up with the turkey carcass no matter where I'm having Thanksgiving dinner.