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
- 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
- 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.