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Test Kitchen Approved

Holiday Leftovers Soup

TurkeyChickenStove-Top

Time: 30 minutes

Yield: 8 servings

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About

Ah the most delicious conundrum of them all: what to do with all the leftovers from the holiday feast. It really is always better to have too much than to have too little, and Holiday Leftovers Soup proves that (as well as solving that conundrum)! The soup is just filled with savory broth and the juicy leftover turkey from the last big get-together, as well as fluffy potatoes and refreshing vegetables. Floating on the surface are steam dumplings ready to soak up all those delicious flavors and bring them to your tastebuds in style! Ready in just half an hour, Holiday Leftovers Soup will make you look forward to the day after the holidays!

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Ingredients

  • 1 tablespoon olive oil
  • 2 celery ribs, chopped
  • 1/2 cup onion, chopped
  • 1 1/2 pounds red potatoes, cut into 1/2-inch cubes
  • 3 1/2 cups frozen mixed vegetables
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 (32-ounce) cartons reduced-sodium chicken broth
  • 2 1/2 cups turkey or chicken, coarsely shredded and cooked
  • 2 cups biscuit mix or baking mix
  • 2/3 cup 2% milk

Directions

Step 1 -In a 6-quart stockpot, heat the oil over medium heat.

Step 2 -Add the celery and the onion to the oil and sauté until tender, about 3-4 minutes.

Step 3 -Stir the potatoes, the mixed vegetables, the pepper, the thyme, and the broth into the celery mixture.

Step 4 -Bring the mixture to a boil.

Step 5 -Reduce the heat to low.

Step 6 -Cover and cook until the potatoes are almost tender, about 8-10 minutes.

Step 7 -Add the turkey to the soup mixture and bring it to a simmer.

Step 8 -In a bowl, stir the baking mix and the milk together until a soft dough forms.

Step 9 -Drop the dough by tablespoonfuls on top of the simmering soup.

Step 10 -Cover and cook on low heat until a toothpick inserted into the dumplings comes out clean, about 8-10 minutes.

Step 11 -Serve.

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