Turkey Gnocchi Soup
Use up all those Thanksgiving leftovers to make a nutritious homemade soup!
Ingredients
Bone Broth
- 1-2 pounds turkey or chicken bones from a previous meal
- 4 cups vegetable scraps OR chunks of unpeeled carrots, celery, and onion
- 1 tbsp apple cider vinegar
- salt to taste
Gnocchi
- 1 cup leftover mashed potatoes
- 1 cup flour
For the Soup
- 2 medium carrots sliced into rounds
- 1 cup grated celery root (or diced celery)
- 1 medium onion diced
- 1-2 cups leftover shredded turkey
Instructions
Bone Broth
- Place the turkey bones, vegetable scraps, and vinegar into a large stock pot that can hold at least 8 quarts.
- Fill your pot with water until every thing in the pot is covered by an inch of water. Make sure there is still 1-2 inches left to the top of the pot.
- Place on your stove over high heat to bring to a gentle boil, then reduce the heat and cover. Let simmer at least 4 hours and up to 24 hours to release all the good minerals and vitamins from the bones and veggies.
- When you are ready to make the soup, place a colander over a large bowl and strain your broth. Discard bones and compost the vegetable scraps. At this point if you would like a very clear broth then you can strain your broth again using a fine mesh sieve or cheesecloth, but I rather like the vegetable and meat bits as they add flavor to the broth.
- Return 8 cups of the broth to your stock pot and salt to your preferred taste. Any leftover broth can be frozen in zip top bags or stored in the refrigerator for a week.
Make the Gnocchi
- While your broth is simmering, get out a medium sized mixing bowl and add the leftover mashed potatoes and 1 cup of flour.
- Use clean hands to mix until a dough ball forms. It is going to seem very dry and you will think it will never become dough, but keep kneading and in about 5 minutes you will have a dough ball.
- Split your dough into four pieces, then roll each piece into a snake about 1/2 inch thick. Use a table knife to cut 1/2 inch pieces off your dough roll.
- Use the tines on a fork and press it into the dough pieces. You will get anywhere from 60-90 gnocchi, depending on how big you are making them.
- Place gnocchi in a bowl and set aside.
To Make the Soup
- Turn your burner to high and bring the broth to a boil.
- Reduce the heat to medium and add sliced carrots, celery, and onion and simmer for 10 minutes.
- Add the mashed potato gnocchi and simmer another 10 minutes.
- Add the shredded chicken or turkey. Taste and adjust salt as needed. Serve hot.
Notes
Use your leftovers from Holiday meals to make this soup. While you prepare your holiday meal, save all the vegetable scraps (really anything will work) to add with the bones and make the broth. When you make your mashed potatoes, set aside a cup for to make the gnocchi. After your Holiday meal, shred up some of the turkey and place in a container in the fridge to save for this soup. This quick prep will allow you to put together the soup in no time.