Turkey Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
21.9g
Energy (kJ)
1659kJ
Energy (kcal)
396kcal
Carbohydrate incl. fibre (g)
65.0g
Carbohydrate excl. fibre (g)
63.9g
Sugar (g)
2.2g
Fibre (g)
1.1g
Fat (g)
5.1g
Saturated fat (g)
1.3g
Unsaturated fat (g)
3.0g
Monounsaturated fat (g)
1.7g
Polyunsaturated fat (g)
1.1g
Trans fat (g)
0.0g
Cholesterol (mg)
41mg
Sodium (mg)
466mg
Salt (g)
1.16g
Vitamin A (IU)
364IU
Vitamin C (mg)
11.0mg
Calcium (mg)
30mg
Iron (mg)
1.33mg
Potassium (mg)
378mg
Total
87.4g
6637kJ
1586kcal
260.1g
255.7g
8.9g
4.5g
20.5g
5.3g
11.8g
6.7g
4.3g
0.0g
163mg
1865mg
4.64g
1457IU
43.9mg
118mg
5.33mg
1513mg
- 2.5 cm fresh ginger, peeled and sliced
- 1 red chilli, sliced
- 4 garlic cloves, sliced
- 2 whole star anise
- 4 sprigs coriander
- 1 Knorr Chicken Stock Pot
- 250 grams turkey breast
- 300 grams rice vermicelli noodles
- 4 tbsp lightly torn coriander
- 4 spring onions
- 100 grams beansprouts
Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View details
- 1 In a large saucepan, add the ginger, chilli, garlic, star anise and coriander sprigs. Cover with 1 litre of water and bring to the boil. Simmer for 10 minutes, add in the Knorr Chicken Stock Pot and simmer for a further 5 minutes.
- 2 Add in the turkey breast and continue to simmer for another 15 minutes, until turkey is thoroughly cooked through. Remove the turkey and put aside. Discard the coriander sprigs and star anise.
- 3 Add the rice noodles to the pan and cover for 4 minutes, until soft.
- 4 Shred the turkey and divide between each serving bowl. Top with torn coriander, spring onions and bean sprouts.
- 5 Ladle the soup with the noodles into the bowls, covering all the ingredients.
