Leftover Turkey Soup

 

• 1 tbsp olive oil
• ▢1 tbsp butter
• ▢1 onion, or 2 shallots
• ▢1 carrot, large
• ▢2 stalks celery
• ▢1 clove garlic
• ▢4 sprigs thyme, or 1/2 tsp dried thyme
• ▢1½ litres / 6 cups turkey or chicken stock
• ▢75g / 1/2 cup giant/pearl couscous
• ▢250g / 2 cups cooked turkey or chicken
• ▢2 bay leaves
• ▢salt and pepper to taste
• ▢1 tbsp parsley, chopped

Instructions 

• Saute chopped onion, celery, carrots and a clove of garlic with thyme leaves in oil and butter over low heat for 5 minutes. Add turkey or chicken stock, cooked turkey, bay leaves and bring to a boil. Season with salt and pepper.
• Add the giant couscous or noodles and cook for 10 minutes over medium heat until the couscous is tender. Sprinkle with chopped parsley and serve