Best Turkey Soup You'll Ever Eat

Turkey soup with tri-colored pearl couscous, fresh ginger, turmeric, peas and rosemary. A perfect use of your leftover Thanksgiving turkey. Adapted from Ambitious Kitchen.

Course Soup

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 263kcal

Author Danae Wilson

Ingredients

1 tablespoon olive oil
6 cloves garlic minced
1 yellow onion peeled and 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
¼ teaspoon ground black pepper
6 cups turkey broth or chicken broth
1 cup tri-color pearl couscous
1 pound cooked turkey shredded
⅔ cup frozen peas

Instructions

To a large dutch oven over medium heat, add the oil. Once the oil is hot, add the garlic, onion, carrots, and celery to the pot. 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.

Nutrition