Description
A comforting and hearty leftover turkey soup recipe that transforms cooked turkey into a flavorful, nutritious meal featuring sautéed vegetables, tender giant couscous, and aromatic herbs, perfect for a quick and easy dinner.
Ingredients
Scale
Soup Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion (or 2 shallots), chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 4 sprigs thyme (or 1/2 tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp chopped parsley
- 6 cups turkey or chicken stock
- 2 cups cooked turkey or chicken, chopped
- 1/2 cup giant/pearl couscous
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large pot over low heat. Add the chopped onion, celery, carrots, and minced garlic. Cook gently for about 5 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add Stock and Turkey: Pour in the turkey or chicken stock along with the cooked turkey pieces. Add the bay leaves and thyme. Increase the heat to bring the soup to a boil. Season with salt and pepper to your taste.
- Cook Couscous: Stir in the giant couscous. Reduce the heat to medium and simmer the soup for approximately 10 minutes or until the couscous is tender and has absorbed some of the flavorful broth.
- Finish and Serve: Remove the soup from heat. Discard bay leaves and thyme sprigs if whole. Stir in the chopped parsley for freshness and garnish. Serve the soup hot for a comforting meal.
Notes
- Use leftover roasted turkey or chicken for this soup; dark or white meat works well.
- If giant/pearl couscous is unavailable, regular couscous or small pasta can be substituted but adjust cooking time accordingly.
- For added richness, a splash of cream can be stirred in at the end.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
