Chicken and Turkey Soup
It’s warming and healthy, it’s a true medicine, but a yummy one. Say “Hi!” to a comforting soup. Give it texture by filling it with satisfying fried turkey strips and sliced mushrooms. Don’t say no to onion and rice and give it a silky touch with heavy cream.
Ingredients Needed for Chicken and Turkey Soup
1 tablespoon vegetable oil
4 ounces of turkey breast, cut into strips
1 tablespoon butter
4 ounces of mushrooms
1 small onion, diced
2 ounces of basmati rice
2 cups of water
0.5 chicken cube
salt
pepper
½ cup heavy cream
fresh parsley for garnishing
How to Make Chicken and Turkey Soup
- Heat the vegetable oil in a skillet over medium heat and add the turkey strips. Stir and fry for 7 minutes or until golden brown. Set aside.
- Melt the butter in a cooking pot over low heat. Add the mushrooms and stir for 30 seconds. Add the onion and continue to cook and stir until tender.
- Add the basmati rice and water. Stir for up to 1 minute, then add the chicken cube. Stir some more, cover with the lid, and boil for 15 minutes.
- Remove the lid, season with salt and pepper, and add the cooked turkey strips and heavy cream. Bring to a boil and remove from heat.