Description
This turkey soup features tender turkey, vegetables, and couscous simmered in a warm herb broth. It is simple to make and always hits the spot.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 yellow onion, peeled and chopped
- 3 large carrots, peeled and cut into rounds
- 1 cup celery, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 2–3 fresh sage leaves, or 1/2 teaspoon dried sage
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- 2 sprigs fresh rosemary, or 1 teaspoon dried rosemary
- 1/2 teaspoon sea salt, plus more as needed
- 1/2 teaspoon black pepper
- 8 cups low sodium turkey, chicken or veggie broth
- 1 cup pearl couscous
- 4 cups shredded turkey, or chicken
- 1 cup frozen peas
- 1/4 cup fresh curly parsley leaves, finely chopped
- 1 Tablespoon fresh lemon juice
Instructions
- In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery to Dutch oven and saute for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and saute for another 1 to 2 minutes.
- Add bay leaf, oregano, rosemary, sage, thyme, salt and pepper. Stir to coat the veggies in the spices.
- Add the broth and bring to a boil. Once boiling, add couscous then reduce heat to a simmer and cook uncovered for 15-20 minutes or until the couscous is cooked, but not mushy.
- Add shredded turkey, frozen peas, parsley and lemon juice.
- Cook 3-5 more minutes until peas are tender.
- Remove bay leaves, season to taste and add more liquid if needed to reach desired consistency.
- Pour soup into bowls and serve with crackers or bread, if desired.
Notes
- Storage: Let the soup cool before storing it in an airtight container in the fridge for 3 to 4 days. The couscous will soak up some of the broth as it sits so add a splash of water or broth when you reheat it.
- Couscous: Make sure to use pearl couscous for this recipe. It holds its shape and gives the soup a soft chewy texture that works perfectly here.
- Broth: I always use low sodium broth. Regular broth can make the soup taste salty fast especially once the herbs and turkey cook down.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg