Leftover Turkey Soup
An inviting and hearty way to transform leftover turkey or rotisserie chicken into a nourishing meal, this soup balances savory broth with aromatic herbs and tender vegetables, complemented by pearl couscous or noodles for a wholesome finish.
Ingredients
- 250 g / 2 cups cooked turkey or chicken
- 1 tbsp olive oil
- 1 tbsp chopped parsley
- 2 bay leaves
- 1 onion or 2 shallots
- 1 tbsp butter
- 1 clove garlic
- 75 g / 1/2 cup pearl giant couscous
- 4 sprigs thyme or 1/2 tsp dried thyme
- 2 stalks celery
- Salt and pepper to taste
- 1.5 litre / 6 cups turkey or chicken stock
- 1 large carrot
Instructions
- Warm the olive oil and butter in a pot over low heat, then sauté the chopped onion or shallots, diced carrot, sliced celery, and minced garlic with the thyme for five minutes until softened. Pour in the turkey or chicken stock and add the cooked turkey along with the bay leaves. Bring the mixture to a rolling boil, then season with salt and pepper.
- Stir in the pearl couscous and simmer over medium heat for approximately ten minutes or until the couscous is fully tender. Garnish with freshly chopped parsley just before serving.
Notes
Either homemade or store-bought stock is appropriate.
Noodles can be used as a substitute for pearl couscous if preferred.
Noodles can be used as a substitute for pearl couscous if preferred.