Kelly Senyei's Quick Turkey Soup Recipe Is Like A Warm Hug In A Mug
You can trust Kelly Senyei when it comes to repurposing leftovers. After all, she’s been creating and sharing recipes on her site, Just A Taste for over 15 years. And Kelly Senyei’s Quick Turkey Soup recipe gets lots of fresh flavor from thyme and garlic-if you have other herbs left over (like sage or oregano), they would also work well. I love making soup in the fall and winter-it’s like the most efficient clean-out-your-fridge dinner.
And as far as using what you have on hand, that goes for the pasta or noodles in this dish, too. If you don’t have pearl couscous, use egg noodles or any small shaped pasta like ditalini or stars. If you don’t have leftover turkey for Kelly Senyei’s Quick Turkey Soup recipe, go ahead and use rotisserie chicken or even roasted chicken thighs. Either will taste just as delicious!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. unsalted butter
- 11/2 cups diced yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- Salt and pepper, to taste
- 1 Tbs. minced garlic
- 2 tsp. fresh thyme leaves
- 8 cups low-sodium chicken broth or turkey stock
- 1/2 cup uncooked pearl couscous
- 3 cups chopped cooked turkey
- Grated Parmesan, for serving
- Lemon wedges, for serving
Instructions
In large heavy-bottomed stock pot or Dutch oven set over medium heat, add the butter, onions, carrots and celery with a pinch of salt. Cook, stirring frequently, until vegetables are softened, about 5 min. Add the garlic and thyme and cook an additional 2 min.
Add stock and bring mixture to a boil. Stir in couscous, then reduce soup to a simmer. Cover and simmer until couscous is tender, about 10 min. Stir in turkey then season to taste with salt and pepper. Serve garnished with grated Parmesan and a squeeze of fresh lemon juice.
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This story was originally published December 5, 2025 at 7:43 PM.