Leftover Turkey Soup

Ingredients

• 1 tbspolive oil
• 1 tbspbutter
• 1onion (or 2 shallots)
• 1 largecarrot
• 2 stalkscelery
• 1 clovegarlic
• 4 sprigs (or ½ tsp dried)thyme
• 1.5 litres (6 cups)chicken stock
• 250 g (2 cups)cooked turkey or chicken
• 75 g (½ cup)giant or pearl couscous
• 2bay leaves
• to tastesalt and pepper
• 1 tbspchopped parsley

Instructions

1. 1

   Soften the vegetables

   Warm the olive oil and butter in a large pot over low heat. Add the chopped onion, celery and carrot, the minced garlic and thyme; sauté for about 5 minutes, until softened.

2. 2

   Add stock and turkey

   Pour in the chicken stock and add the cooked turkey and bay leaves. Bring to the boil, then season with salt and pepper.

3. 3

   Cook the couscous

   Stir in the giant couscous and cook for about 10 minutes, until tender.

4. 4

   Finish and serve

   Remove the bay leaves, scatter over the chopped parsley and serve hot.

What is leftover turkey soup?

This is a home-style American soup built around cooked turkey, vegetables and stock, with pearl couscous making it substantial enough for a meal. It is a flexible way to use cooked poultry, and the recipe keeps the preparation straightforward by simmering everything in one pot.

The vegetables are softened first, which gives the broth a gentle savoury base before the stock and turkey go in. Pearl couscous adds a pleasantly chewy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 20g protein, 35g carbs, 12g fat.

The couscous and vegetables supply most of the carbohydrates, while turkey contributes much of the protein. Olive oil and butter provide the fat, with additional fat depending on the turkey and stock used. For a balanced plate, serve a bowl with a side salad or extra vegetables.

Build the flavour base

Vegetables: Chop the onion, carrot and celery into similar-sized pieces so they soften at about the same pace. Shallots can stand in for the onion, as the recipe allows.

Aromatics: The garlic and thyme cook briefly with the vegetables, while the bay leaves infuse the stock later. Use fresh thyme sprigs or the stated amount of dried thyme.

Keep the first stage gentle

Low heat: Sauté the vegetables in the olive oil and butter for about 5 minutes, just until softened. A gentle start helps prevent the garlic from scorching.

Turkey: The poultry is already cooked, so it needs warming in the stock rather than a separate browning step. Use cooked turkey or chicken, as listed.

Check the couscous texture

Pearl couscous: Stir it into the boiling soup and cook for about 10 minutes, checking that it is tender before serving. Its larger grains give the soup more bite than small couscous.

Noodles: The method also mentions noodles as an alternative. If using them, follow the cooking time on their packet and check them for tenderness.

Season and finish

Salt and pepper: Season after adding the stock, then taste the broth before serving. Stock can vary in saltiness, so adjust to suit the pot.

Herbs: Remove both bay leaves before ladling the soup. Add the chopped parsley at the end for a fresh finish.

Make it a meal

This soup is filling on its own, especially with the couscous in the broth. Serve it with bread if you would like something to dip into the soup.

A simple side salad or extra vegetables alongside the bowl can add freshness and contrast to the warm, savoury broth.

Recipe notes & tips

• Cut the vegetables into evenly sized pieces so they soften consistently.
• Keep the heat low while softening the vegetables and garlic.
• Taste the broth before adding extra salt, especially if your stock is already seasoned.
• Check the couscous near the end of its cooking time so it does not become too soft.
• Remove the bay leaves before serving.

Variations

• Use shallots: Replace the onion with 2 shallots, as suggested in the ingredient list.
• Swap the poultry: Use cooked chicken instead of turkey.
• Choose noodles: Replace the pearl couscous with noodles and cook until tender.
• Use dried thyme: Add ½ teaspoon dried thyme instead of 4 fresh sprigs.
• Add extra vegetables: Include more chopped carrot or celery for a vegetable-forward bowl.

Common mistakes to avoid

• Rushing the vegetables: Give them about 5 minutes over low heat to soften before adding the stock.
• Scorching the garlic: Keep the heat low and stir it with the vegetables and thyme.
• Overcooking the couscous: Check it after about 10 minutes and stop cooking once tender.
• Leaving bay leaves in the bowls: Remove both leaves before serving.
• Oversalting the broth: Taste it first, since the stock may already be salty.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently on the hob until piping hot, stirring occasionally; the couscous may absorb broth, so add a little stock or water if needed.

Frequently asked questions