Description
This Hearty Turkey Soup is the perfect way to use up leftover turkey! Packed with fresh veggies, a touch of couscous, and flavorful herbs like thyme and parsley, this comforting soup is great for lunches, dinners, or easy meal prep.
Ingredients
Units
Scale
Meat:
- 2 cups cooked turkey (shredded or diced)
Produce:
- 1 carrot (peeled and diced)
- 2 stalks celery (diced)
- 1 onion (diced)
- 1 garlic clove (minced)
- 2 bay leaves
- 4 sprigs thyme (or 1 tsp dried thyme)
- 1 tbsp fresh parsley (chopped)
Canned Goods:
- 6 cups turkey or chicken stock
Pasta & Grains:
- 1/2 cup couscous
Baking & Spices:
- Salt and pepper (to taste)
Oils & Vinegars:
- 1 tbsp olive oil
Dairy:
- 1 tbsp butter
Instructions
- Sauté the Vegetables:
- Heat olive oil and butter in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
- Add Broth and Herbs:
- Pour in the turkey or chicken stock. Add the bay leaves and thyme. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook the Soup Base:
- Simmer the soup for 10–15 minutes to allow the flavors to meld together.
- Add Turkey and Couscous:
- Stir in the cooked turkey and couscous. Continue to simmer for another 10 minutes, or until the couscous is tender.
- Season and Garnish:
- Remove the bay leaves and thyme sprigs. Season the soup with salt and pepper to taste. Stir in the fresh parsley.
- Serve:
- Ladle the soup into bowls and serve hot. Pair with crusty bread or a side salad for a complete meal.
Notes
- For a low-carb option, replace couscous with cauliflower rice or omit it entirely.
- Use leftover roasted chicken instead of turkey if needed.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course
- Method: Simmering
- Cuisine: American-Inspired
