30 degrees, snowing
I've Got My Love to Keep Me Warm, Ingrid Michaelson
Have you made ’the best chicken soup you’ll ever eat’ recipe that’s circling the internet? I’ve tried a lot of chicken soups in my time, always searching for some special, intangible quality I can’t really put my finger on. I’m often disappointed with the same ol same ol. This one really does stand out in the crowd. It’s exceptional. And, I bet you just might have some leftover Thanksgiving turkey in the fridge. If that’s the case, I recommend you make this soup with turkey instead of chicken. I’ve adapted it for you. It might just be the best turkey soup you’ll ever eat.
My favorite feature of this recipe is the use of big, tri-color pearl couscous in lieu of traditional egg noodles. I wish I had come up with this idea myself. Then, Monique – the original recipe writer – went retro and added turmeric, which is the exact ingredient that gives classic chicken noodle soup in the red and white can its trademark yellow hue. But, before you think the recipe goes back in the same old direction as the chicken or turkey soups of yesteryear, she adds fresh ginger. Say what now? Then in a final flourish, peas, fresh rosemary and thyme join the party. This recipe has many of the cozy features you might hope for in a perfect bowl of turkey (or chicken) soup, but enough surprises to delight your tastebuds and keep you coming back for more.
Best Turkey Soup You'll Ever Eat
Serves 6. Adapted from Ambitious Kitchen.
- 1 tablespoon olive oil
- 6 cloves of garlic, minced
- 1 yellow onion, chopped
- 2 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme
- ½ teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups turkey or chicken broth
- 1 cup tri-color pearl couscous
- 1 pound cooked turkey, shredded
- 2/3 cup frozen peas
To a large dutch oven over medium heat, add the oil. Add the garlic, onion, carrots, and celery to the pan. Cook, stirring often, for 3-4 minutes until onions are translucent. Stir in the ginger, turmeric, rosemary, thyme, salt, and pepper and cook another 90 seconds more. Pour in the broth and bring to a boil. Reduce heat to medium-low and stir in the couscous. Cook, stirring occasionally, 15-20 minutes, or until the couscous and carrots are tender. Stir in the shredded turkey and peas, and cook until heated through, about 2 minutes more. Remove from heat and add more salt and pepper, if needed.