Spicy Turkey Soup with Yogurt, Chickpeas, and Mint

I will be the first to confess that I love my mother’s turkey soup, the one she makes with the turkey carcass and leftover turkey from Thanksgiving dinner. That said, by the date the fourth day of eating leftovers comes around, I am just a little bit tired of the same ole same ole turkey taste and usually don’t want to see another turkey recipe for another year. whether any of you feel the same way, I energize you to give that turkey soup recipe a try. The original recipe is from Joyce Goldstein, and called for chicken. My friend and neighbor Evie Lieb prepared that soup for a group of us recently and all I could think of was how well it would work with

leftover turkey (while I went back for seconds and thirds). Well, I made it a few days ago and can’t stop eating it. It’s tangy and spicy and completely holds up to the strong flavor of the turkey (including the thigh meat I used when testing). Ever have tom kha gai, the Thai coconut milk, chicken, lemongrass soup? That’s what that soup reminds me of the most in terms of the flavors. It’s additionally really easy to compose, whether you are working with turkey leftovers, it cooks up in a little more instance than it takes to cook the rice.

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