Name: Spicy Turkey Soup with Yogurt, Chickpeas, and Mint
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Spicy Turkey Soup with Yogurt, Chickpeas, and Mint

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Turkey Soup with Yogurt, Chickpeas, and Mint

1. 1 cup water -

2. 1/2 teaspoon salt -

3. 1/2 cup raw basmati rice (rinsed if package directs you to rinse) -

4. 4 cups turkey stock (or chicken stock) -

5. 2-3 cups cooked leftover turkey meat, dark or light, cut into 1-inch pieces -

6. 1 cup full-fat plain yogurt -

7. 1 large egg yolk -

8. 2 tablespoons flour -

9. 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed, or about 1 1/2 cups cooked -

10. Salt and freshly ground pepper -

11. 2 tablespoons unsalted butter -

12. 2 cloves garlic, minced (about 2 teaspoons) -

13. 2 teaspoons sweet paprika (can also use smoked paprika for a smokey added touch) -

14. 1/8 teaspoon cayenne pepper (more or less to taste) -

15. 3 tablespoons finely chopped mint -

16. Lemon wedges, for serving -

How to cook deliciously - Spicy Turkey Soup with Yogurt, Chickpeas, and Mint

1. Stage

Cook the rice: Bring water, 1/2 teaspoon of salt, and rice to a boil in a small saucepan. Reduce heat to a low simmer, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.

2. Stage

Heat the turkey stock: In a medium saucepan, add the turkey stock and bring to a simmer, remove from heat. (If you are like us, and make your own homemade turkey stock and store it in glass jars, you can remove the lid from the jar and heat the stock in the microwave. You are just trying to warm up the stock in this step.)

3. Stage

Add stock to yogurt, egg yolk, flour: Whisk together the yogurt, egg yolk, and flour in a large pot. Slowly add the heated stock, whisking after each small addition to incorporate. Heat to a simmer.

4. Stage

Add the chickpeas, cooked turkey, and cooked rice: Add salt and pepper to taste.

5. Stage

Make paprika butter sauce: Melt the butter on medium heat in a small skillet. Stir in the garlic, paprika, and cayenne pepper. Cook for a couple minutes, until fragrant, then remove from heat.

6. Stage

Serve: Serve soup with a small amount of paprika butter sauce swirled on the surface. Sprinkle with chopped mint. Serve with lemon wedges. Squeeze lemon juice from the wedges onto the soup before eating.