QUICK TURKEY SOUP

1 tbsp unsalted butter

1 1/2 cups diced yellow onions

3/4 cup diced carrots

3/4 cup diced celery 

salt, lightly, to taste

pepper to taste

1 tbsp minced garlic

2 tsp fresh thyme leaves

8 cups low-sodium chicken broth or turkey stock

1/2 cup uncooked pearl couscous

3 cups chopped, cooked turkey 

Grated Parmesan cheese, for serving

Lemon wedges, for serving

In a large heavy-bottomed stock pot or Dutch oven set over medium heat, add butter, onions, carrots and celery with a pinch of salt. Cook, stirring frequently, until vegetables are softened, about 5 minutes. Add the garlic and thyme, cook another 2 minutes.

Add the broth and bring mixture to a boil. Stir in couscous, then reduce soup to a simmer. Cover and simmer until couscous is tender, about 10 minutes. Stir in turkey then season with salt and pepper to taste, if needed. Serve with grated Parmesan and a squeeze of fresh lemon juice. 

Yield: 6 servings

recipe and photo woman's world 2025