Our Favourite Leftover Boxing Day Soup Recipe December 10, 2018

by Rebecca Down HelloFresh Christmas

Here’s the perfect boxing day soup recipe to use up Christma turkey leftovers from our Christmas Recipe Box…

This easy boxing day soup recipe uses up the leftover turkey and veg from our Christmas Box gravy recipe. As the vegetables have already cooked for a couple of hours, the flavour adds a delicious richness to the soup which can be knocked together in no time at all. Serve in deep bowls, a dollop of sour cream and some warm crusty bread on the side.

Our Favourite Leftover Turkey and Chickpea Soup

4 Person Box (makes 1 batch of soup, serves 2-4)

  • Leftover Turkey and Veg from the Gravy
  • 1 tbsp Fajita Seasoning
  • 400ml Water
  • 1 Chicken Stock Pot
  • 1 tin Chickpeas
  • Sour Cream (optional)
  • Crusty Bread (optional)
6 Person Box (makes 1 batch of soup, serves 4-6)

  • Leftover Turkey and Veg from the Gravy
  • 1 tbsp Fajita Seasoning
  • 600ml Water
  • 1 Chicken Stock Pot
  • 1 tin Chickpeas
  • Sour Cream (optional)
  • Crusty Bread (optional)

8 Person Box (makes 1 batch of soup, serves 6-8)

  • Leftover Turkey and Veg from the Gravy
  • 1 tbsp Fajita Seasoning
  • 800ml Water
  • 2 Chicken Stock Pots
  • 2 tins Chickpeas 
  • Sour Cream (optional)
  • Crusty Bread (optional)

10 Person Box (makes 1 batch of soup, serves 8-10)

  • Leftover Turkey and Veg from the Gravy
  • 1 tbsp Fajita Seasoning
  • 1l Water
  • 2 Chicken Stock Pots
  • 2 tins Chickpeas 
  • Sour Cream (optional)
  • Crusty Bread (optional)

Method

  1. Carefully remove the turkey wings from the mixture of turkey and veg you used to make the gravy. Pop them on a board (careful to make sure you get all the meat and bones out).
  2. Heat a drizzle of oil in a saucepan over medium heat. Add the fajita seasoning, stir and cook until fragrant, 30 seconds. Add the veg mixture, the water (see ingredients for amount) and chicken stock pot.
  3. Stir to dissolve the stock pot, bring to a simmer and simmer for 5 mins.
  4. Meanwhile, drain and rinse the chickpeas in a colander. Pull the turkey off the bone and shred apart into small pieces.
  5. Liquidise the veg mixture in a blender or using a stick blender. If you used a blender, pour the mixture back into your pan. Tip: Add a splash of water if you like your soup a bit thinner.
  6. Add the chickpeas and turkey, bring back to a simmer and simmer until everything is piping hot, 5 mins.
  7. Serve in bowls with a dollop of sour cream and some crusty bread on the side (if using). Enjoy!
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