Flavourful fresh herbs up the ante for this simply delicious broth-based turkey soup that’s perfect for cold winter nights. This flu-friendly turkey soup is a masterclass in comforting simplicity: tender, thinly sliced turkey breast, enlivened with a subtle kick of ginger and cayenne, balanced by the brightness of lemon and the sweetness of honey. Fresh herbs – parsley, cilantro and thyme – bring a fragrant, note that elevates every spoonful. Easy to prepare and deeply satisfying, there’s nothing quite like a bowl of turkey or chicken soup to soothe and restore.

For another comforting meal during flu and cold season, try our flavourful White Bean Turkey Chili or Easy Vegetarian Lentil Soup.

Bowl of easy turkey soup with herbs, served in a white bowl

Flu-Fighting Turkey Soup With Ginger, Honey and Lemon

Soothe cold and flu symptoms with this easy soup recipe that's packed with lean turkey, herbs, ginger, honey, lemon and a hint of cayenne.

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Ingredients

350 g turkey breast thinly sliced
1 lemon zested and juiced
1 tbsp honey
2 tsp fresh ginger grated
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 without crowding the pan and cook until browned, flipping once every 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.