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Comforting Turkey Soup Magic
Hey friends, I just love turning extra turkey from the holidays into something super tasty. This is my favorite way to whip up a cozy meal once the celebrations are done. Mixing in juicy turkey, fresh-picked veggies, and a handful of herbs always reminds me of hanging out in grandma's kitchen. I toss in Israeli couscous for a little something extra. Trust me, this bowl of happiness will keep you warm when it's cold outside.
Why Everyone Loves This Soup
Alright, still got turkey sitting in the fridge? This one's for you! It's seriously a breeze to make and the flavors are always a hit. I go for fresh herbs when I've got them but store bought everything totally gets the job done. That Israeli couscous is such a fun twist—the kids even ask for more. And guess what? You can make it in advance for those packed days.
What's Hanging Out In Your Pantry
- Texture Boost: Pearl couscous is my favorite, though pasta or plain rice is great too.
- Main Meat: Leftover turkey works like a charm, but rotisserie chicken will do the trick if that's on hand.
- Herb Helpers: Grab garlic, sprigs of thyme, rosemary, parsley, and bay leaves for that awesome aroma.
- Soup Base: Use turkey stock if you have it, or just add chicken broth or even dissolve some bouillon cubes. No stress!
- Veg Crew: Onions, carrots, and celery make the base; leftover roasted veggies can jump in, too.
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The Way I Pull It Together
- Wrap It Up
- Pick out those bay leaves, finish with fresh chopped herbs, and pass out some bread on the side.
- Stir In The Couscous
- Mix in pearl couscous and let it bubble about ten minutes until the texture is spot on.
- Add The Rest
- Pour in your chosen stock, add turkey chunks, garlic, thyme, and bay. Let it start simmering nicely.
- Get Veggies Going
- In a big pot, melt butter with some olive oil, toss in celery, onion, carrots, and cook till your kitchen smells great.
All My Cozy Soup Tips
Want next level flavor? Homemade broth is where it's at if you've got time. Butter for the veggies is a must in my book. Going gluten free? Skip couscous and grab rice instead. Leftover roasted veggies always make a nice add-in. Don't forget—just reheat it once or everything gets kinda mushy. Keep in the fridge up to 4 days, or stash in the freezer for a few months and you're good to go.
Best Way To Enjoy It
Want to make this extra awesome? Grab a thick slice of sourdough or rye, rub it with garlic, sprinkle cheese on top, and toast till golden. That cheese bread on the side always makes this meal a winner for a chill night in.
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Common Questions
- → Can I swap regular couscous for pearl couscous?
You sure can, but remember it cooks way faster. Add it last and just let it cook for around 5 minutes. The soup will have a smoother feel, not the chew of pearls.
- → How long will this soup last in the fridge?
Pop it in an airtight container and it'll be good for 3 to 4 days. The flavors get even better after a day or two hanging out in the fridge.
- → Can I freeze my leftovers?
Yep, just cool your soup down and freeze it for up to 3 months. It might thicken up as it sits, so add a splash of broth when you warm it up.
- → Is it okay to use dried herbs instead of fresh?
Dried totally works. Try half a teaspoon of dried thyme if you don't have fresh, and swap one teaspoon dried parsley for the fresh kind.
- → Can I toss in extra veggies?
Oh, for sure! Peas, corn, green beans—add whatever you've got. Just put them in with enough time so they don't turn to mush.