Slow-Cooker Leftover Turkey, Lemon, and Couscous Soup
Tags: Chicken Crock Pot Dinner Morning Prep Soup Turkey
Yield: 6
- 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
- Place turkey wings and meat in the bowl of a slow cooker.
- 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.
- 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.
- 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.
- Discard bay leaves, thyme sprigs and lemon half. Taste and adjust seasonings, if needed. Ladle into bowls, garnish with herbs and serve.
