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!