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Leftover Turkey Soup


  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 onion or 2 shallots

  • 1 carrot, large

  • 2 stalks celery

  • 1 clove garlic

  • 4 sprigs thyme or ½ tsp dried thyme

  • 1.5 litre/6 cups turkey or chicken stock

  • 75g/1/2 cup giant/pearl couscous

  • 250g/2 cups cooked turkey or chicken

  • 2 bay leaves

  • salt and pepper to taste

  • 1 tbsp parsley, chopped


  • Saute chopped onion, celery, carrots and a clove of garlic with thyme leaves in oil and butter over low heat for 5 minutes. Add turkey or chicken stock, cooked turkey, bay leaves and bring to a boil. Season with salt and pepper.

  • Add the giant couscous or noodles and cook for 10 minutes over medium heat until the couscous is tender. Sprinkle with chopped parsley and serve.


  • Homemade or ready made turkey or chicken stock is suitable.

  • You can use noodles instead of Israeli couscous

source: Vikalinka


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