Description
This comforting Leftover Turkey Soup is an excellent way to transform turkey remnants into a hearty and flavorful meal. Combining tender turkey pieces with fresh vegetables, herbs, and pearl couscous in a savory turkey stock, this soup offers a warm, satisfying dish perfect for cozy dinners or using up leftovers efficiently.
Ingredients
Scale
Vegetables & Herbs
- 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
- 1 tbsp chopped parsley (for garnish)
Protein & Stock
- 2 cups cooked turkey or chicken, shredded or chopped
- 6 cups turkey or chicken stock
Other Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup giant/pearl couscous
- Salt and pepper to taste
Instructions
- Sauté the vegetables: Heat olive oil and butter over low heat in a large pot. Add chopped onion, celery, carrot, and minced garlic, and sauté gently for about 5 minutes until the vegetables soften and become fragrant without browning.
- Add stock and turkey: Pour in the turkey or chicken stock, then add the cooked turkey pieces along with bay leaves. Bring the mixture to a boil over medium-high heat. Season with salt and pepper according to your taste.
- Cook the couscous: Stir in the pearl couscous and thyme, reducing heat to medium. Let it simmer for about 10 minutes until the couscous is tender and cooked through, stirring occasionally to prevent sticking.
- Finish and serve: Remove the soup from heat, discard the bay leaves, and stir in chopped parsley. Serve the soup hot, enjoying the rich flavors and comforting texture.
Notes
- For a gluten-free version, substitute couscous with gluten-free grains such as quinoa or rice.
- Using homemade turkey stock will enhance the flavor, but store-bought broth works well too.
- Adjust seasoning gradually to ensure the soup is well balanced.
- This recipe is versatile—feel free to add other veggies like peas or corn for variation.
