Spicy Turkey Soup with Yogurt, Chickpeas, and Mint

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 1/2 cup raw basmati rice
• 4 cups turkey stock, or chicken stock
• 2-3 cups cooked leftover turkey meat, dark or light, cut into 1-inch pieces
• 1 cup full-fat plain yogurt
• 1 large egg yolk
• 2 tablespoons flour
• 1 15-ounce can chickpeas, drained and rinsed, or about 1 1/2 cups cooked
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 teaspoons sweet paprika
• 1/8 teaspoon cayenne pepper
• 3 tablespoons finely chopped mint
• Lemon wedges, for serving

Directions

1. Combine the water, 1/2 teaspoon of salt, and the rice in a small saucepan and bring it all to a boil. Turn the heat down to a low simmer, put on the lid, and cook for 15 minutes. Take the pan off the heat and leave it covered for 10 minutes.
2. Pour the turkey stock into a medium saucepan and warm it until it reaches a simmer, then take it off the heat. If your stock is stored in glass jars, you can remove the lid and warm it in the microwave instead; the goal here is simply to heat the stock.
3. In a large pot, whisk the yogurt, egg yolk, and flour until smooth. Add the hot stock gradually, whisking well after each small pour so the mixture comes together evenly. Set the pot over the heat and bring it to a simmer.
4. Stir in the chickpeas, cooked turkey, and cooked rice. Season with salt and pepper to taste.
5. In a small skillet, melt the butter over medium heat. Add the garlic, paprika, and cayenne pepper, stirring to combine. Cook for a couple minutes, just until the mixture smells fragrant, then take it off the heat.
6. Ladle the soup into bowls and spoon a small swirl of the paprika butter sauce over the top. Finish with chopped mint, and serve with lemon wedges for squeezing over the soup before eating.