Turkey Soup Recipe

You can use fresh or cooked meat in this delicious turkey soup recipe

You can make turkey soup using fresh, raw turkey, or leftover cooked turkey. It's a great dish to make on the day after a turkey feast, at Thanksgiving, Christmas or Easter. Soup is light and sustaining, and makes a good light lunch, served with bread.

If you use leftover turkey in soup, you only need to simmer for 2-3 minutes, to heat through. If you start from scratch and use a chopped, raw turkey breast fillet then cook the soup for around 5-6 minutes. Don't let it simmer for too long, otherwise the turkey will turn rubbery.

Add diced or shredded turkey to any basic vegetable soup recipe. Try it with parsnip and apple, in mixed vegetable minestrone, or as an addition to leek and potato soup.
Turkey can be bland, so when you use it to make soup, add spices for flavour. Try grated root ginger, ground cumin, paprika or nutmeg.
To extract the last bit of value from your turkey, use the bones to make stock.

TURKEY SOUP RECIPE

Serves 4-6 Chop one medium onion, and soften in a little oil, with 1 tsp paprika. Add one large potato, peeled and chopped, and 900ml (4 cups) stock. Bring to the boil and simmer for 10-15 minutes, until the potato is nearly tender. Skin and chop one turkey breast fillet, or 225g (8 oz) leftover cooked turkey and add to soup, simmer for a few more minutes until the turkey is cooked. Allow to cool a little, then puree in a blender.

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