Lemony Turkey Soup
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:
1 tbsp olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
4 cloves minced garlic
½ tsp dried dill
1 tsp grated fresh ginger
½ tsp ground turmeric
4 cups homemade or store bought turkey or chicken broth
2 cups water (if using store bought broth, substitute for more broth instead of water)
1 cup israeli couscous
2 cups shredded leftover turkey or chicken
Juice from 2 lemons
Fresh dill or parsley for topping
Salt and pepper to taste
Directions:
For the Lemony Soup:
Heat olive oil in a large soup pot on medium heat.
Add onions, carrots, and celery with a pinch of salt and pepper and cook for 5-7 minutes until soft.
Add garlic, ginger, turmeric, and dill and toast for 60 seconds.
Pour in broth and water and bring to a boil.
Add the Israeli couscous and bring to a simmer, cooking for 25-30 minutes or until the couscous is tender.
Stir in the turkey and cook for 1-2 minutes to warm the turkey.
Shut off heat and stir in the lemon juice and herbs. Taste to adjust seasoning. Serve and enjoy!