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Comfy Turkey Soup That Elevates Leftovers
Hey friends, there’s just something about making those post-holiday leftovers into something really delicious. This Turkey Soup is what I reach for whenever the party’s over and I want a bowl of comfort. Juicy turkey, crisp veggies, and cozy herbs always take me right back to hanging with my grandma. With pearl couscous mixed in, you’re in for a bowl that feels extra special and keeps you toasty when it’s chilly outside.
Why We Can't Get Enough of This Soup
Here’s a little secret for that extra turkey hiding out in your fridge. Whip this soup up with barely any effort, and it just bursts with flavor. Go fresh with homemade broth and herbs if you have ‘em, but don’t worry, the store stuff does the trick. Pearl couscous keeps things fun—my kids always want a second helping. Plus, it’s great when you make it ahead and stash it for hectic nights.
What's Hanging Out in My Pantry
- Main Player: Leftover turkey crushes it, but I totally use rotisserie chicken sometimes and nobody minds.
- Bases Loaded: Grab carrots, onions, and celery, or toss in roasted veggies you find in the fridge.
- Soup Soaker: If you’ve got homemade broth, awesome, but boxed or bouillon is easy and tastes great.
- Brighten Up: Thyme, bay leaves, rosemary, fresh garlic, parsley—anything that smells good gets tossed in.
- The Twist: Israeli couscous brings a cool chewy bite, but you could swap in tiny pasta or even some rice.
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Simple Steps for Making Mine
- Get Things Going With Veggies
- Cook up celery, onions, and carrots with some butter and a splash of olive oil in a big pot until they start to smell sweet.
- Add All the Good Ingredients
- Next, drop in your garlic, turkey, thyme, bay leaves, and pour in the broth. Let everything simmer until it’s bubbling along.
- Couscous Time
- Stir in Israeli couscous and give it about ten minutes to soften up perfectly.
- Finishing Fun
- Scoop out bay leaves, toss in fresh herbs, and ladle everything into bowls with bread or whatever you love.
Soup Tricks I Swear By
Here's what really sets this soup apart: Making your own broth makes such a difference. I always drop in butter with the veggies for a cozy flavor. No couscous handy or going gluten free? Rice does the job. Sneak in leftover roasted veggies if you’ve got extras. Just don’t keep reheating—warm it once and it stays tasty. Store it in the fridge for up to four days, or freeze for three months and you’re good.
How I Love To Dish It Up
This bowl gets even better with a chunk of good bread or cheesy garlic toast. Grab rye or sourdough, rub on some garlic, pile on cheese, and broil until everything's bubbly and golden. That’s my idea of the perfect cozy meal, especially on a quiet night at home.
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Frequently Asked Questions
- → Can I swap regular couscous for pearl couscous?
Regular couscous cooks up a lot faster, and makes the soup feel different. Sure, you can use it, just cook for about 5 minutes. It'll be softer and lighter than pearl couscous.
- → How long can I chill this soup in the fridge?
This soup stays good for 3 to 4 days in a sealed container in the fridge. It's usually even tastier the next day.
- → Is this soup freezer-friendly?
Yep, pop it in the freezer for up to 3 months. Make sure it's cool before you freeze it. When you heat it back up, you might want to splash in more broth because couscous soaks up the liquid.
- → What if all I've got are dried herbs?
Dried herbs are totally fine—just switch to 1/2 teaspoon dried thyme for fresh. Swap 1 teaspoon dried parsley if that's all you have.
- → Can I toss in other veggies?
Of course! Throw in peas, corn, green beans, or anything hanging out in your fridge. Just wait to add softer veggies so they don't get mushy.