Description
A simple and delicious soup using leftover turkey or rotisserie chicken.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion or 2 shallots, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 4 sprigs thyme or 1/2 tsp dried thyme
- 1½ litres / 6 cups turkey or chicken stock
- 75g / 1/2 cup giant/pearl couscous
- 250g / 2 cups cooked turkey or chicken, shredded
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp parsley, chopped
Instructions
1. Saute chopped onion, celery, carrot and garlic with thyme in oil and butter over low heat for 5 minutes. Add the stock, cooked turkey and bay leaves, then bring to a boil. Season with salt and pepper.
2. Add the giant couscous or noodles and cook for 10 minutes over medium heat until tender. Sprinkle with chopped parsley and serve.
Notes
Homemade or store-bought turkey or chicken stock work well.
You can substitute noodles for Israeli couscous.
Nutrition
- Serving Size: 1 bowl
- Calories: 142
- Sugar: 2
- Sodium: 458
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 13
- Fiber: 2
- Protein: 9
- Cholesterol: 26