This is the ultimate leftover Thanksgiving turkey soup!
If you're like me, and cannot even THINK of having yet another reheated piece of turkey after the weekend, try this soup. It is so easy to make, and you probably have everything to make it in less than an hour.
You can pretty much make this soup with any leftovers you have. Here's what I did with mine.
INGREDIENTS (4 people):
for the dumplings (makes about 50 small pieces):
- 2 cups of cold stuffing
- 1/3 cup gravy
- 1 egg
- about 1 1/2 cups of panko breadcrumbs (you can use regular breadcrumbs, flour, semolina, cornbread, biscuits, etc... Just use something to regulate the moisture level of the dumpling batter)
for the soup:
- 8 cups chicken stock
- leftover turkey meat
- 2 cloves of garlic
- 1 onion
- 2-3 carrots
- 1 bunch of parsley (I would have normally used 2 celery branches, but only had parsley)
- 1/2 cup barley (or rice, orzo, soup pasta, angel hair, potatoes, beans...)
- salt to taste
- first make the dumplings: mix the stuffing, gravy and egg until smooth, adjust the moisture level with breadcrumbs until thick (the texture of thick cookie dough is what you're after here) and let firm up in the fridge for about 20 minutes
- in the mean time chop the garlic, carrots, onion and parsley and saute in splash of olive oil over medium high heat
- add the chicken broth, bring to a boil and add the barley
- turn down the heat to medium and simmer for 25 minutes, until the barley is almost cooked through
- about 20 minutes in start shaping the dumplings: wet your hands so the dough won't stick and roll a small amount of dough into a ball
- add the dumplings and diced turkey meat in the soup and cook for another 5 minutes (or until the turkey is heated through and the dumplings rise to the surface)