Turkey soup with herbed Dumplings

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Tools:

Dutch Oven (or soup pot), crock pot, or instant pot, cheesecloth and some kitchen twine or heat safe rubber bands

Preparation time: Varies on method.

 

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Ingredients:

Soup:

Boquet Garnis (cheesecloth bundle): Any kitchen scraps (herbs, vegetable trimmings, bones) Whole spices you’d rather not fish out of a broth (rosemary, cloves of garlic or peppercorns in my case.) Tied and secured in cheesecloth.

1 tsp. tomato paste

1 cup broth or boillon equivalent

1 cup diced leftover cooked turkey and any remaining gravy

1 can navy beans, rinsed and drained

1 cup baby carrots

1 tbsp each: poultry seasoning, oregano, turmeric, seasoning salt, onion powder, garlic powder, smoked paprika

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Herb dumplings:

1 cup self rising flour

1/4 cup unsweetened milk of choice

1 egg

1 tsp. poultry seasoning, smoked paprika, seasoning salt, parsley, onion powder, garlic powder

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Garnish: Green onions or squeeze of lemon

Method:

Dutch oven: Combine all soup ingredients and bring to boil. Reduce to simmer and let cook one hour. For a soup with more broth, simmer covered. You may cook this longer, the flavors will only get better! Add water as needed. Season soup to taste. Once soup is finished, whisk together dumpling batter. Drop by rounded tablespoons in gently simmering soup broth. Very important- if you allow your soup to rise to a boil your dumplings will break apart and all will be lost! Cover, allow to gently simmer until dumplings are fully cooked, 15 minutes. Uncover and enjoy.

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Slow cooker: Combine all soup ingredients. Cook on low 6-8 hours or high 4-6. Mix dumpling batter and drop by rounded tablespoon full into soup mixture. Cover, cook on high 1 hour.

Instant pot: Combine all soup ingredients. Cook on soup setting. Transfer mixture to pot on the stove, mix dumpling batter and drop by rounded tablespoon full into soup mixture. Allow soup to rise to a very low simmer and cover, cooking 15 minutes. Very important- if you allow your soup to rise to a boil your dumplings will break apart and all will be lost!

Soup has been used in every culture to heal

Chicken Noodle. Chicken Dumpling. Goulash. Caldo de Res. Sancocho. Clear Noodle Soup. Tom Kha Gai. Pho. The mother of all- Jewish Penicillin -Matzoh Ball Soup. I could go on. The magic combination of broth and aromatics gives the body so many hydrating and sustaining building blocks. More importantly, it warms the soul. If someone makes you soup when you’re sick, you are loved. One of my favorite stories as a child was Stone Soup. It’s a story about someone who has nothing who starts cooking with water and a stone. As the neighbors become curious, everyone adds scraps until a wonderful soup is born and shared with everyone. I loved imagining what this soup made of friendship and community tasted like. If there was one story that represents my heart, it would probably be Stone Soup.

Just smelling a pot of soup simmering me on my stove is the promise that I will kick this immortal cold. Bone broth is really having a food trend moment for the collagen that can be unlocked by cooking. People are touting it as gut healing and skin rejuvinating. There are companies selling bone broth that cannot keep up with demand. People are encouraged to drink two to three cups a day. I am a big believer in what collagen can do for the body. Did you know the reason Jello is served so often in hospitals? It contains collagen. Can you believe you have everything you need to make your very own healing fountain of youth?

Let’s talk Boquet Garnis. It’s a fancy word, no? Think of it like this: Scrap bag. I save my kitchen scraps and throw them in a ziptop bag in the freezer. Chicken bones from rotisserie chicken or even chicken wing bones. Turkey wing tips. Onion and carrot ends. Tomato cores. Green onion trimmings. Ends from fresh herbs. They are saved for a day such as this when I need all the healing I can leach out of them. Scraps don’t need to look pretty, no one will see them and the cheesecloth will keep any small pieces safely inside. Throw them all in a cheesecloth, add any whole spices you wish, secure, and cook. No straining soup for bone pieces or fishing around to get those peppercorns out. When you’re done, wait for it cool, empty, wash your cheesecloth. Ready for reuse!

Why would you put gravy leftovers in your soup? Think of gravy as a bridge between buillon and broth. It’s a concentrated balanced flavor that can do a lot for your soup. What do you think of the extra pictures? Drop me a comment if you like the look.

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