Flavourful fresh herbs up the ante for this simply delicious broth-based turkey soup that’s perfect for cold winter nights. It’s light and lemony and has a touch of honey for an understated sweetness. This soup is an excellent way to use up leftover turkey or chicken.
Easy Turkey Soup with Fresh Herbs
Flavourful fresh herbs up the ante for this simply delicious feel-good turkey soup that can be made in under an hour.
Ingredients
- 1 kg turkey breast scallopini Or leftover turkey
- 1 lemon zest and juice
- 1 tbsp honey
- 2 tsp grated ginger
- 2 tsp garam masala
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper or hot pepper flakes
- 4 tbsp extra-virgin olive oil divided
- 2 green onions chopped
- half bunch parsley roughly chopped
- half bunch cilantro roughly chopped
- half bunch thyme
- 3 bay leaves
- extra virgin olive oil or sesame oil for drizzling
Instructions
- In large bowl, stir together lemon zest, lemon juice, honey, ginger, garam masala, salt, pepper and cayenne pepper. Add the turkey and rub in the marinade to coat.
- Heat 1 tbsp of the olive oil in large nonstick skillet over medium-high heat. Add half of the turkey or enough of the turkey without crowding the pan and cook until browned, flipping once 2 to 3 minutes. Repeat with 1 tbsp of the oil and remaining turkey, reserving pan juices. Let turkey cool before cutting into thin strips.
- Heat remaining 2 tbsp oil in large pot over high heat. Add green onions and cook, stirring for 1 minute. Add 5 cups of water and bring to a boil. Add parsley, cilantro, thyme, bay leaves and simmer for 10 minutes.
- Add reserved turkey strips and any juices to the pan. Simmer for 5 minutes to let the flavours mingle; divide among bowls, remove the bay leaves and drizzle with more oil before serving.
Notes
Keep herbs fresh by wrapping them in slightly dampened paper towels.
