leftover turkey soup
If you have a lot of leftover turkey from Thanksgiving, this is the perfect recipe to make. It’s cozy, warming, and filled with flavor!
INGREDIENTS
– 2 tbsp unsalted butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 large carrots, cut into ¼-inch pieces
– 1 rib celery, cut into ¼-inch pieces
– 3 bay leaves
– 3 sprigs fresh thyme
– 1 4-inch sprig fresh rosemary
– 1 ½ tsp kosher salt
– 1 tsp freshly ground black pepper
– 6 cups turkey stock
– 1 4-inch piece Parmesan cheese rind (available in most grocery stores)
– 1 cup traditional pearled couscous
– 3 cups leftover shredded turkey
– ½ cup chopped fresh parsley
– freshly grated Parmesan cheese, to serve
INSTRUCTIONS
– In a 6-quart stock pot, melt the butter over medium heat. Add the onion and sauté until it is translucent, 4-6 minutes. Add the garlic and sauté until it is fragrant, 30 seconds. Add the carrots, celery, bay leaves, thyme, rosemary, salt, and black pepper. Stir to coat the vegetables in the butter.
– Add the stock and Parmesan rind. Bring the soup to a boil and cook for 10 minutes to soften the vegetables. Reduce to a simmer and add the couscous and turkey. Cook until the cous cous is tender, 10-15 minutes. Remove the sprigs of rosemary and thyme and the parmesan rind. Add the parsley and top with grated Parmesan cheese and serve.
