• 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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