Prep 15 mins
Cook 25 mins
This is the best gosh darn soup! MIL makes it every year and I finagled the recipe from her..I know it sounds weird but its heavenly. She got the recipe out of a store flyer.
- 2 celery ribs, sliced
- 1 carrot, sliced
- 236.59 ml chopped onion
- 59.14 ml butter
- 3 (1190.67 g) can chicken broth
- 473.18 ml water
- 4.92 ml garlic powder
- 2.46 ml thyme
- 709.77 ml cooked turkey
- 340.19 g jar turkey gravy
- 59.14 ml left over prepared stuffing
- 59.14 ml left over mashed potatoes
- 29.58 ml cranberry sauce (the jellied kind)
- 236.59 ml pearl barley
- Sauté first 4 ingredients for 2 minutes then cover and cook for 2 more minutes.
- Add next 4 ingredients and cover and cook on low for 15 minutes.
- Add remaining ingredients and cook until leftovers dissolve and barley is plump.
This turned out wonderfully! I made a double batch with the leftovers from the Thanksgiving dinner I made while visiting a friend in Florida. He took it to work for "potluck" and they all wanted the recipe. I used more barley than called for as I wanted to ensure a "stew" consistency rather than a soup. I was sorry I could not take any home on the plane!
Very good!! Roasted a turkey, complete with all the traditional trimmings yesterday. Took advantage of the leftovers to make this soup, glad I did. It was so full of flavor, and quite filling. Thanks for a new tradition for Thanksgiving leftovers, Marla.
Love leftover Thanksgiving "dump" soup! I used turkey stock that I made with the carcass the day prior instead of chicken broth. I didn't add the cranberry sauce, but I added sweet potatoes. Subbed the barley for leftover rice and added a little salt. Easy and a great way to use up leftovers. Look forward to this soup every year!