Food and Drink

Best turkey soup you’ll ever eat

turkey soup

Have you made “the best chicken soup you’ll ever eat” recipe that’s circling the internet? I’ve tried a lot of chicken soups in my time, always searching for some special, intangible quality I can’t really put my finger on. I’m often disappointed with the same ol'-same ol'. This one really does stand out. I recommend you make this soup with turkey instead of chicken. I’ve adapted it for you. It might just be the best turkey soup you’ll ever eat.

My favorite feature of this recipe is the use of big, tricolor pearl couscous in lieu of traditional egg noodles. I wish I had come up with this idea myself. Then, the recipe writer added turmeric, which is the exact ingredient that gives classic chicken noodle soup in the red and white can its trademark yellow hue. But, before you think the recipe goes back in the same old direction as the chicken or turkey soups of yesteryear, she adds fresh ginger. Say what now? Then in a final flourish, peas, fresh rosemary and thyme join the party. This recipe has many of the cozy features you might hope for in a perfect bowl of turkey (or chicken) soup, but enough surprises to delight your tastebuds and keep you coming back for more.

The Best Turkey Soup You’ll Ever Eat

Serves 6


1 tablespoon olive oil

6 cloves of garlic, minced

1 yellow onion, chopped

2 large carrots, peeled and sliced

2 celery stalks, chopped

1 tablespoon freshly grated ginger

1 teaspoon ground turmeric

1 teaspoon freshly chopped rosemary

1 teaspoon freshly chopped thyme

½ teaspoon salt

1/4 teaspoon ground black pepper

6 cups chicken broth

1 cup tri-color pearl couscous

1 pound cooked turkey, shredded

2/3 cup frozen peas

Method: To a large Dutch oven over medium heat, add the oil. Add the garlic, onion, carrots, and celery to the pan. Cook, stirring often, for 3-4 minutes until onions are translucent. Stir in the ginger, turmeric, rosemary, thyme, salt, and pepper and cook another 90 seconds more. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and stir in the couscous. Cook, stirring occasionally, 15-20 minutes, or until the couscous and carrots are tender. Stir in the shredded turkey and peas, and cook until heated through, about 2 minutes more. Remove from heat and add more salt and pepper, if needed.

Maya Wilson

Maya Wilson lives and cooks on the Kenai Peninsula and writes the Alaska From Scratch blog. Her book, "The Alaska from Scratch Cookbook: Seasonal. Scenic. Homemade," was published in 2018 by Rodale Books.