Turkey Soup


A hearty American winter soup with turkey and fair trade rice.

This is a traditional after-Thanksgiving soup, and a great way to use up turkey leftovers. The bacon can be the strips used for protecting the breast meat whilst the turkey was cooking.

It is filling winter soup, suitable as a main course, especially when served with hunks of fresh bread.

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


1.5 litres
chicken broth
100 g
uncooked FAIRTRADE rice
medium onion
120 g
75 g
plain flour
5 ml
to taste
fresh ground FAIRTRADE black pepper
500 ml
500 g
cooked turkey or chicken
8 to 10
slices of crispy bacon
100 ml
FAIRTRADE red wine



Top, tail, peel and chop fine the onion.

Cube the poultry, and break the bacon into small (1 cm) pieces.


In a large sauce pan combine chicken broth, rice and onions. Bring to the boil, reduce the heat and then simmer for 40 minutes.

In a medium saucepan or Le Creuset skillet melt the margarine. Stir in the flour, salt, and pepper, and cook for 1 minute stirring until smooth and bubbly.

Slowly stir in the milk and cook until slightly thickened.

Carefully stir the milk mixture into the rice mixture, add the turkey and bacon pieces and heat gently, do not boil. Add the red wine to give a little festive colour and aroma.

Check and adjust seasoning.

To serve

Serve hot, with hunks of fresh wholemeal bread.


None necessary