Curried Turkey Soup (with Leftover Turkey)

Easy one-pot curried turkey soup, a Mulligatawny made with leftover turkey, apples, rice, curry powder, stock, onions, carrots, and celery.

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4 to 6

Ingredients

  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 4 teaspoons yellow curry powder
  • 4 cups of chicken or turkey stock
  • 1/4 cup raw white rice (we use basmati)
  • 2 green apples, peeled, cored, and diced
  • 1┬áteaspoon kosher salt (may add more to taste)
  • 2 bay leaves
  • 1/4 teaspoon black pepper
  • 2 cups of chopped cooked turkey meat
  • 1/4 cup heavy┬ácream
  • Sour cream or plain yogurt for garnish
  • Chopped chives for garnish

Method

1 Cook onions, celery, carrots in butter, add curry powder: Melt butter on medium high heat in a large (6 to 8 quart) thick-bottomed pot. Add the onions, celery, and carrots.

Lower the heat and cook until softened, about 8 to 10 minutes.

Add the curry powder and cook for a minute or two more.

2 Add the bay leaves, stock and rice, increase the heat to high and bring the stock to a simmer. Lower the heat to maintain a simmer. Simmer for 5 minutes.

add bay leaves, stock, rice to the base for curried leftover turkey soup

3 Add the chopped apples, salt, and pepper. Simmer for 10 more minutes.

add chopped apples and salt to make curried turkey soup

4 Add the chopped cooked turkey to the soup. Return to a simmer and stir in the cream. Add more salt and pepper to taste.

add turkey for the curried turkey soup

5 Serve: Serve garnished with a drizzle of yogurt or sour cream that has been thinned with a little water and some chopped fresh chives or parsley.