Bowl of the Wife of Kit Carson Turkey Leg Soup with Chickpeas
Warm your soul with the rich, hearty flavors of the "Bowl of the Wife of Kit Carson Turkey Leg Soup with Chickpeas," a rustic, protein-packed recipe inspired by frontier-style cooking. Tender turkey leg, slow-simmered in aromatic chicken or turkey stock, becomes fall-off-the-bone tender, while chickpeas and a medley of vibrant vegetables like carrots, celery, and tomatoes infuse the broth with wholesome goodness. Seasoned with warming spices including cumin, paprika, and oregano, this comforting soup comes together in just over 90 minutes and is perfect for a cozy family dinner or meal prep. Serve it hot with crusty bread or warm tortillas for an authentic, nourishing experience that celebrates heritage flavors.
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Recipe Information
Ingredients
- 2 large turkey legs
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 medium, diced carrots
- 3 diced celery stalks
- 3 cloves, minced garlic
- 2 cups, cooked or 1 can, drained and rinsed chickpeas
- 2 large, diced tomatoes
- 8 cups chicken or turkey stock
- 1 leaf bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Brown the turkey legs in the pot for 4-5 minutes per side until golden brown. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the turkey legs to the pot and pour in the chicken or turkey stock.
Add the bay leaf, ground cumin, paprika, oregano, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Allow it to simmer for 1 hour, or until the turkey meat is tender and falling off the bone.
Remove the turkey legs from the soup. Let them cool slightly and shred the meat, discarding the bones and skin. Return the shredded meat to the pot.
Add the chickpeas and diced tomatoes to the soup and let simmer for an additional 15 minutes to meld the flavors.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot with crusty bread or warm tortillas.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 10267 mg | 446% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 55.5 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5744 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
