Turkey Soup
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This cozy turkey soup is filled with tender turkey, hearty veggies and simple herbs and spices that bring so much comfort to every bowl.
I look forward to making this turkey soup every year because it turns leftover turkey into something so cozy and fresh. The broth gets so much flavor from simple herbs and spices and the veggies make it feel hearty without being heavy. It is the kind of soup you can let simmer on the stove while you unwind after the holidays and it always hits the spot!
Table of Contents
Why I Love This Turkey Soup Recipe
This soup tastes so much better than you expect for how simple it is. The herbs make the broth feel fresh and the turkey stays tender and flavorful.
- Bright flavor: The mix of herbs and a splash of lemon lift the broth in the best way.
- Easy simmer: Everything cooks in one pot and the couscous makes it feel like a full meal.
- Light but satisfying: It is warm and comforting without feeling heavy.
- Great with leftovers: Any extra turkey folds right into the broth and stays juicy.
Ingredients Needed
- olive oil – helps the onions, garlic and veggies soften and build flavor at the start of the soup.
- vegetables – a mix of onion, garlic, carrots, celery and peas gives the soup color and natural sweetness. Everything cooks down into a cozy base that tastes so comforting.
- herbs – bay leaf, oregano, sage, thyme, rosemary and parsley come together to give the broth a warm, savory flavor that makes this soup taste slow simmered.
- sea salt and pepper – simple seasoning that brings out the flavor of the veggies and herbs.
- broth – creates the base of the soup and gives all the herbs space to blend into the broth.
- pearl couscous – adds a soft, slightly chewy texture that makes the soup feel hearty without being heavy.
- turkey – leftover cooked turkey gives the soup protein and makes it feel like a real meal.
- fresh lemon juice – a quick squeeze at the end brightens the broth and balances the herbs.
How to Make Turkey Soup
Step 1: In a large pot or large Dutch oven, warm the olive oil over medium-high heat. Cook the veggies until they begin to soften, about 7 minutes.
Step 2: Add the bay leaf, oregano, rosemary, sage, thyme, salt and pepper. Stir everything together to combine.
Step 3: Pour in the broth, bringing the mixture to a boil. Add the couscous, then reduce heat to a simmer and cook for about 15-20 minutes, until the couscous is cooked.
Step 4: Add the cooked turkey, frozen peas, parsley and lemon juice. Let it all simmer together for a few more minutes, until the peas are tender.
Recipe Tips
- Use pearl couscous: Pearl couscous gives the soup a soft chewy texture that holds up well as it simmers. Smaller couscous varieties cook too fast and lose their shape in the broth.
- Let it simmer: Give the soup enough time on the stove so the herbs can blend into the broth. A little extra simmer time always makes the flavor taste deeper and richer.
How to Store Leftovers
Storage: Let the soup cool and store it in an airtight container in the fridge for 3 to 4 days. The couscous will soak up a little broth as it sits so feel free to add a splash of water or broth when you reheat it.
Freezing: You can freeze this soup for up to 2 months. The couscous softens a bit in the freezer but it still tastes great once it is warmed through.
Reheating: Warm the soup on the stove or in the microwave until heated through. Add extra broth if the texture feels too thick.
Frequently Asked Questions
Yes, if you don’t have fresh herbs on hand, you can use dried herbs. The general rule is to use one-third the amount of dried herbs as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Thyme, sage, rosemary, parsley and a bay leaf give turkey soup the best flavor. They add warmth and help the broth taste rich without being heavy.
Yes, you can adapt this recipe for a slow cooker. Sauté the onions, carrots, celery, and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pearl couscous and peas during the last 30 minutes of cooking.
I like to keep it simple with a little dried oregano, black pepper and salt. These blend well with the herbs and bring out the flavor of the turkey and veggies.
It usually means it needs more salt or a little more time on the stove. Add a pinch of salt, extra herbs or a splash of lemon and let it simmer for a few more minutes.
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Leftover Turkey Soup
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion, peeled and chopped
- 3 large carrots, peeled and cut into rounds
- 1 cup celery, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 2-3 fresh sage leaves , or ½ teaspoon dried sage
- 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
- 2 sprigs fresh rosemary, or 1 teaspoon dried rosemary
- ½ teaspoon sea salt, plus more as needed
- ½ teaspoon black pepper
- 8 cups low sodium turkey, chicken or veggie broth
- 1 cup pearl couscous
- 4 cups shredded turkey, or chicken
- 1 cup frozen peas
- ¼ cup fresh curly parsley leaves, finely chopped
- 1 Tablespoon fresh lemon juice
Instructions
- In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots and celery to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
- Add bay leaf, oregano, rosemary, sage, thyme, salt and pepper. Stir to coat the veggies in the spices.
- Add the broth and bring to a boil. Once boiling, add couscous then reduce heat to a simmer and cook uncovered for 15-20 minutes or until the couscous is cooked, but not mushy.
- Add shredded turkey, frozen peas, parsley and lemon juice.
- Cook 3-5 more minutes until peas are tender.
- Remove bay leaves, season to taste and add more liquid if needed to reach desired consistency.
- Pour soup into bowls and serve with crackers or bread, if desired.
Notes
- Storage: Let the soup cool before storing it in an airtight container in the fridge for 3 to 4 days. The couscous will soak up some of the broth as it sits so add a splash of water or broth when you reheat it.
- Couscous: Make sure to use pearl couscous for this recipe. It holds its shape and gives the soup a soft chewy texture that works perfectly here.
- Broth: I always use low sodium broth. Regular broth can make the soup taste salty fast especially once the herbs and turkey cook down.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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