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Spicy Turkey Soup with Yogurt, Chickpeas, and Mint

Spicy Turkey Soup with Yogurt, Chickpeas, and Mint Recipe

  • 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 Tbsp flour
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • Salt and freshly ground pepper
  • 2 Tbsp 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 Tbsp finely chopped mint
  • Lemon wedges, for serving
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