1 cup water
1/2 teaspoon salt
1/2 cup raw basmati rice (rinsed if package directs you to rinse)
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 Tbsp flour
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
Salt and freshly ground pepper
2 Tbsp unsalted butter
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons sweet paprika (can also use smoked paprika for a smokey added touch)
1/8 teaspoon cayenne pepper (more or less to taste)
3 Tbsp finely chopped mint
Lemon wedges, for serving
1 Bring water, 1/2 teaspoon of salt, and rice to a boil in a small saucepan. Reduce heat to a low simmer, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.
2 In a medium saucepan, add the turkey stock and bring to a simmer, remove from heat. (If you are like us, and make your own homemade turkey stock and store it in glass jars, you can remove the lid from the jar and heat the stock in the microwave. You are just trying to warm up the stock in this step.)
3 Whisk together the yogurt, egg yolk, and flour in a large pot. Slowly add the heated stock, whisking after each small addition to incorporate. Heat to a simmer. Add the chickpeas, cooked turkey, and cooked rice. Add salt and pepper to taste.
4 Melt the butter on medium heat in a small skillet. Stir in the garlic, paprika, and cayenne pepper. Cook for a couple minutes, until fragrant, then remove from heat.
Serve soup with a small amount of paprika butter sauce swirled on the surface. Sprinkle with chopped mint. Serve with lemon wedges. Squeeze lemon juice from the wedges onto the soup before eating.