This healthy leftover turkey and vegetable soup is a convenient and easy way to repurpose leftover turkey and vegetables. It is hearty, balanced and full of healthy vegetables.
Thanksgiving is one of my favorite holidays. It is all about family, food and fun! If you are anything like my family, you will always have a ton of leftovers. While I can continue to eat Sweet Potato Casserole and Scalloped Potatoes for eternity, I do like to which it up and make something lighter. Especially after eating all the Pumpkin Bourbon Pie and Apple Cake.
The great thing about this recipe is that you likely have all these ingredients in your fridge after cooking Thanksgiving dinner. If not, feel free to substitute with whatever you have on hand at home to make this leftover turkey soup.
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What is Israeli Couscous?
Also known as Jerusalem couscous, pearl couscous, or giant couscous. Couscous contains some calcium, magnesium, iron, and zinc, as well as some of the B vitamins and vitamin E and is made from semolina flour.
How to Cook a Turkey?
Check out the steps by step cooking tips for roasting a turkey with garlic, lemon, and herb dry brine. It will give you crispy skin, and juicy and tender meat. This turkey recipe is perfect for this soup.
How to make leftover turkey soup?
Heat up oil with bay leaf and coriander seeds. Next, sauté onions and garlic until translucent. Lightly toast Israeli Couscous. Add carrots, celery, and shredded turkey and let cook. continue to cook. Add broth and thyme, and cover and simmer for 10 minutes.
How to store leftover turkey soup?
Store leftover turkey soup in an airtight container in the fridge for up to 3-4 days.
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- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp coriander seeds
- 1 large white onion, diced
- 1 large carrot, sliced
- 6 stalks celery, sliced
- 3 clove garlic
- 4 sprigs thyme
- 4 cups turkey or chicken stock
- 1/2 cup Israeli couscous
- 2 cups shredded cooked turkey
- salt and pepper to taste
- In a large pot, heat up the oil with the bay leaf and corriander seeds.
- Add the onion and garlic and cook until onions are transulcent.
- Add carrots and celery and continue to cook for about 3-5 minutes.
- Add the couscous and toast slightly for 2-3 minutes.
- Add the thyme, turkey and broth and cook for about 5-7 minutes.
- Season to taste and enjoy!
Keywords: healthy, turkey, leftover thanksgiving, soup, vegetables