Chicken and Turkey Soup







A recipe allowed in a / diet.

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.

Nutritional Chart

Calories: 526 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 17 g
  • 39 g
  • 28 g

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
½ cup heavy cream
fresh parsley for garnishing

How to Make Chicken and Turkey Soup

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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