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Heartwarming Turkey Soup That Transforms Leftovers
I'm crazy about turning holiday extras into something wonderful. This Turkey Soup becomes my comfort go-to when all the celebrations wind down. Mixing soft turkey chunks with garden-fresh veggies and herbs takes me right back to cooking with grandma. I've thrown in some pearl couscous for that extra touch – and believe me, this bowl will hug your insides when it's cold outside.
What Makes This Soup Our Must-Have
Wondering what to do with that turkey sitting in your fridge? This soup comes together in no time and tastes absolutely amazing. I prefer fresh herbs and homemade broth when possible, but the store-bought stuff works perfectly too. The pearl couscous gives it such a nice little upgrade that my children always want more. And you can cook it beforehand, which saves time on hectic days.
Items You'll Want Ready
- Main Player: Leftover turkey works wonders here though I've switched to grocery rotisserie chicken many times with fantastic results.
- Flavor Foundation: Gather onions, carrots and celery plus any leftover roasted vegetables hiding in your fridge.
- Liquid Gold: Homemade turkey broth tastes incredible but chicken stock does the job fine – and hey, bouillon cubes are totally acceptable.
- Green Additions: Thyme, parsley, rosemary, bay leaves and garlic create an amazing aroma throughout your kitchen.
- My Hidden Gem: Israeli couscous adds a delightful chewiness but you can swap in rice or pasta too.
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My Simple Cooking Steps
- Begin With Aromatics
- Warm some butter and olive oil in your largest pot then sauté those carrots, onions and celery until they release their wonderful smell.
- Add Key Ingredients
- Dump in your broth, mix in turkey pieces, garlic, bay leaves and thyme then wait for everything to start bubbling.
- Drop In The Couscous
- Add pearl couscous and simmer around 10 minutes until it reaches the perfect tenderness.
- Last Steps
- Remove those bay leaves, scatter fresh herbs on top and enjoy with a chunk of your favorite bread.
Tricks For Better Soup
Wanna know the real magic behind this bowl? Making stock from scratch changes everything if you've got the time. I always cook vegetables in butter for that extra richness. Need a gluten-free version? Just swap in rice instead of couscous. Got roasted veggies leftover? Throw them in too! Just remember to heat it up only once to keep flavors bright. It stays good in the fridge for 3-4 days or freezes nicely for up to 3 months.
Perfect Pairings For Your Bowl
Want to take this soup up another notch? Try it with a hunk of crusty bread or my special cheese toast. Just take some sourdough or rye, rub a garlic clove over it, sprinkle cheese on top and stick it under the broiler till it bubbles and turns golden. There's nothing better than this combo for dinner at home when you want to feel cozy.
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Frequently Asked Questions
- → Can regular couscous replace pearl couscous?
It can! But remember, regular couscous cooks super fast. In about 5 minutes, it’s ready. Just know the texture of your soup will be different.
- → How many days will this soup stay good in the fridge?
It’ll keep for about 3-4 days in a sealed container in the fridge. Plus, the flavors get even better the next day!
- → Can I freeze this soup?
Totally! It freezes great for up to three months. Make sure it’s completely cool before freezing. When reheating, add broth if it feels too thick since couscous soaks up liquid.
- → What if I don’t have fresh herbs?
No worries! Use dried herbs. Swap 1/2 teaspoon of dried thyme for fresh sprigs, and 1 teaspoon dried parsley works in place of fresh.
- → Can I add different vegetables?
For sure! Toss in peas, corn, green beans, or whatever you’ve got. Just add them closer to the end so they don’t overcook.