Slow-Cooker Leftover Turkey, Lemon, and Couscous Soup Recipe
Leftover turkey soup is made in the slow cooker, with the help of flavor-boosters like lemon, thyme, bay leaves and leftover wine. [Photograph: Jennifer Olvera]
Leftover turkey soup incorporates oft-bypassed turkey wings and sautéed carrot, celery, onion and garlic, plus a mix of white and dark meats; aromatics, such as bay leaves, thyme and poultry seasoning; and some surprises, among them a lemon half, leftover white or sparkling wine and toothsome Israeli couscous.
Why this recipe works:
- Turkey wings, plus a mix of white and dark meats, help build the foundation for a flavorful broth.
- Leftover white or flat, sparkling wine and a lemon half provide a hit of acidity, while fragrant bay leaves, thyme, and a bit of poultry seasoning keep the soup's classic.
- Israeli couscous soaks up the flavor of the broth while maintaining its invitingly chewy texture.
- Yield:Serves 6
- Active time: 15 minutes
- Total time:8 1/2 hours
Ingredients
- 2 cooked turkey wings, including bones and skin
- 1 1/2 cups cooked turkey meat, preferably dark and light
- 1 tablespoon olive oil
- 1 large carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/4 teaspoon poultry seasoning
- 1/2 lemon
- 1 tablespoon Worcestershire sauce
- 6 cups homemade or store-bought low-sodium chicken or turkey stock
- 1 cup dry white wine or leftover dry sparkling wine
- Kosher salt and freshly ground black pepper
- 1/2 cup Israeli (pearl) couscous
- 1/4 cup minced flat-leaf parsley or cilantro
Directions
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1.
Place turkey wings and meat in the bowl of a slow cooker.
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2.
Heat oil in a Dutch oven over medium heat. Add carrot, celery and onion and saute, stirring often, until vegetables start to soften, about 5 minutes. Add garlic and continue cooking, stirring, until fragrant, about 1 minute longer.
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3.
Transfer vegetables to slow cooker along with bay leaves, thyme, poultry seasoning, lemon, Worcestershire sauce, stock, and wine. Season with salt and pepper, cover and cook on low setting for 6 1/2 hours.
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4.
Remove turkey and pull meat from bones. Discard skin and bones and return meat to the slow cooker. Add couscous and continue cooking until couscous is tender, 1 to 1 1/2 hours longer.
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5.
Discard bay leaves, thyme sprigs and lemon half. Taste and adjust seasonings, if needed. Ladle into bowls, garnish with herbs and serve.
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