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+ servings

Quick Leftover Turkey Soup

Got leftover turkey? You're already half way to a hearty, comforting dinner with this recipe for Quick Leftover Turkey Soup that's loaded with fresh veggies and herbs.
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients  

  • 1 Tablespoon unsalted butter
  • 1 1/2 cups diced yellow onions
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 Tablespoon minced garlic
  • 2 teaspoons fresh thyme leaves
  • 8 cups low sodium chicken broth or turkey stock
  • 1/2 cup uncooked pearl couscous
  • 3 cups chopped cooked turkey or chicken (See Kelly’s Note)
  • Grated Parmesan cheese, for serving 
  • Lemon wedges, for serving

Instructions 

  • In a large heavy-bottomed stock pot or Dutch oven set over medium heat, add the butter, onions, carrots and celery. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the garlic and thyme and cook an additional 2 minutes. 
  • Add the chicken broth and bring the mixture to a boil. 
  • Stir in the couscous, then reduce the soup to a simmer. Cover and simmer until the couscous is tender, about 10 minutes. 
  • Stir in the chopped turkey then taste and season the soup with salt and pepper. Serve garnished with grated Parmesan cheese and a squeeze of fresh lemon juice.

Kelly’s Note:

  • Leftover turkey or rotisserie chicken both work great in this recipe. You can also cook chicken breasts or thighs then chop them up for use in this soup. 
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