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Dinner for 6

Leftover Turkey Soup

This hearty turkey soup simmers vegetables, herbs, couscous, spinach, and cooked turkey in seasoned broth.

$3.78per serving $$$
80 minstart to table
6servings

AmericanHigh-proteinFamilyLunchesDinnersThanksgiving on a budgetCold-weather comfortWinter

Ingredients

  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • 4 fresh sage leaves
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 2 tbsp butter
  • 1 cup onion
  • 2 cups carrots
  • 1 1/2 cups celery
  • 1 tbsp garlic
  • 1 1/2 tsp ground poultry seasoning
  • 1/2 tsp cajun seasoning
  • 3/4 tsp salt
  • 1 heaping tablespoon better than bouillon
  • 1/2 cup boiling water
  • 8 cups low-sodium turkey broth
  • 3/4 cup israeli couscous
  • 4 cups cooked turkey
  • 4 cups spinach
  • 1 tbsp lemon juice
  • 2 tbsp parsley

Steps

  1. Melt the butter in a large 6-quart pot over medium heat, then cook the onion, carrots, and celery for 8 minutes.
  2. Stir in the garlic, poultry seasoning, Cajun seasoning, and salt, and cook for 1 minute.
  3. Dissolve the bouillon in the boiling water, add it with the broth, herbs, and bay leaf, and simmer uncovered for 35 minutes.
  4. Remove the herbs and bay leaf, stir in the couscous, and simmer for 12 minutes.
  5. Add the turkey and spinach, and simmer for 8 minutes until the turkey reaches 165 F and the spinach wilts.
  6. Stir in the lemon juice and chopped parsley, then remove the pot from the heat.

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