LEMONY TURKEY SOUP😍
I think we can all agree that Monday after a holiday is rough. So if you’re like me, and all you want to do is curl up with a bowl of *good soup* and watch Christmas movies all day, this recipe is for you. This soup is comfort in a bowl, yet still light and zingy thanks to the ginger and lemon juice. I used my leftover Thanksgiving turkey to make the broth and add turkey to the soup, but this works just as well with a store bought rotisserie chicken. You’re going to love this!
You can find a guide to making your own bone broth using leftover bones here.
Serves 4-5.
Ingredients:
For the Lemony Soup:
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1 tbsp olive oil
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1 cup chopped onions
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1 cup chopped celery
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1 cup chopped carrots
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4 cloves minced garlic
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½ tsp dried dill
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1 tsp grated fresh ginger
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½ tsp ground turmeric
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4 cups homemade or store bought turkey or chicken broth
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2 cups water (if using store bought broth, substitute for more broth instead of water)
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1 cup israeli couscous
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2 cups shredded leftover turkey or chicken
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Juice from 2 lemons
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Fresh dill or parsley for topping
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Salt and pepper to taste
Directions:
For the Lemony Soup:
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Heat olive oil in a large soup pot on medium heat.
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Add onions, carrots, and celery with a pinch of salt and pepper and cook for 5-7 minutes until soft.
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Add garlic, ginger, turmeric, and dill and toast for 60 seconds.
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Pour in broth and water and bring to a boil.
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Add the Israeli couscous and bring to a simmer, cooking for 25-30 minutes or until the couscous is tender.
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Stir in the turkey and cook for 1-2 minutes to warm the turkey.
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Shut off heat and stir in the lemon juice and herbs. Taste to adjust seasoning. Serve and enjoy!