Leftover Turkey and Dumplings Soup
courtesy of Ayesha Curry
- Prep
- Cook
- Total
Servings: 4
Ingredients
For the Soup
- 1 large leek
- 1 1/2 to 2 cups peeled and diced yam or sweet potato
- 2 large celery stalks, diced
- 1/2 yellow onion, diced
- 2 thyme sprigs
- 1 oregano sprig
- 2 bay leaves
- Few handfuls of shredded, cooked turkey
- kosher salt
- Freshly ground black pepper
- 4 cups chicken or vegetable broth
- 4 cups water
- 1/2 cup dry white wine
- 1 1/2 cups diced leftover cooked sweet potato/yams
For the Dumplings
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup cold water
Directions
- 1. Combine the diced onion, cubed yam or sweet potato, celery, leek, thyme, oregano and bay leaves in a large stockpot. Mix until onions, celery and leeks are soft. Add the turkey and season with a pinch each of salt and pepper. Pour in the broth, water and wine, and bring to a boil. Add the leftover, cooked sweet potatoes during the last 5 minutes of cooking. Remove the herb springs and bay leaves. Taste the soup and season with more salt and pepper as needed. Ladle into bowls and serve.
- 2. When the soup is simmering, mix 2 cups all-purpose flour with 1/4 cup water and ½ teaspoon kosher salt to form a dough. Roll the dough into little balls with the palms of your hands, then drop them into the soup during the last 5 minutes or so. You’ll have about 24 dumplings.
