By Melissa Clark, The New York Times
For soup enthusiasts across America, the post-Thanksgiving turkey broth can be as sacred as the holiday meal itself. In many households, even before the dishes and the leftovers are packed away, the turkey carcass and trimmings are nestled into a pot of water for their hourslong simmer. Leftover turkey soup is a cozy way to keep Thanksgiving’s bountiful spirit going for several more meals.
This recipe leans toward the heartier, stick-to-your-ribs side of the soup spectrum. Chickpeas and farro give it a nubby texture that can be thick and stewlike, although it can also be thinner and brothier if you add more liquid.
Because there’s already so much going on in the pot, this soup can take as much or as little shredded leftover turkey as you are willing to spare from your sandwich reserve — from a couple of cups to a quart. Then again, if you run out, shredded cooked chicken works just as well.
I used pearled farro here, which softens in 20 to 30 minutes. But any grain will work as long as you modify the cooking time accordingly. White rice will be ready in 15 to 20 minutes, while brown rice or barley can take as long as an hour. Keep an eye on the liquid level, adding more water or broth as it evaporates while simmering. And lingering near the pot has the added benefit of enveloping you in a fragrant cloud of aromatics and spices.
To give the soup its robust, unforgettable flavor, I added some baharat to the pot along with the tomato paste, letting everything toast and caramelize. Baharat, a combination of cumin and bay leaves perfumed with cinnamon, cardamom and coriander, adds both sweet and musky notes, rounding and integrating all the other ingredients. Other spice mixes would work similar magic, each adding character to the soup. Use whatever you’ve already collected in your spice drawer, such as garam masala, curry powder or Cajun seasoning. Just be sure to taste as you go.
This soup has so much oomph that it doesn’t require a garnish to bring it to life. But a squeeze of lemon juice, a handful of cilantro and a dusting of Parmesan won’t hurt it either. Thanksgiving turkey soup is a rite whose only tenet is coziness.
RECIPE: Turkey, Farro and Chickpea Soup
By Melissa Clark
Filled with spices and nubby with grains and beans, this easy soup is a satisfying way to use up as much of your leftover Thanksgiving turkey as you’re willing to spare from future sandwiches. Pearled or semi-pearled farro will soften in about a half-hour, but you can use other grains here as long as you adjust the cooking time. White rice will be ready in 15 to 20 minutes, while brown rice and barley need about 45 minutes to an hour. (You might need to add a little water if the liquid level in the pot reduces too much.) And if you want to make this aromatic soup when you don’t have leftover turkey on hand, cooked chicken is a perfect substitute.
Yield: 4 to 6 servings
Total time: 40 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 1 1/2 teaspoons baharat (or use another fragrant spice mix, such as garam masala or curry powder)
- 1 teaspoon ground cumin
- 1 cup pearled or semi-pearled farro
- 2 carrots, diced
- 1 teaspoon kosher salt (Diamond Crystal), more to taste
- 6 cups turkey or chicken broth
- 2 to 4 cups shredded cooked turkey (or use chicken)
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 1 tablespoon fresh lemon juice, more to taste
- 1 cup chopped fresh cilantro
- Grated Parmesan (optional)
Preparation
1. In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add onion and sauté until golden at the edges, 5 to 7 minutes. Add tomato paste, baharat and cumin, and sauté until fragrant, about 1 minute.
2. Add the farro, carrots and salt to the mixture and stir until coated. Add the broth and bring to a boil. Reduce heat and simmer until the farro is tender, 20 to 30 minutes.
3. Stir in turkey, chickpeas and lemon juice, and bring the mixture to a simmer. Let cook for another 5 minutes or so, or until the turkey is warmed through. If the mixture seems thick, add a little water to thin it out. Taste and add more salt and lemon juice if needed. Stir in cilantro right before serving and top with grated Parmesan, if you like.
This article originally appeared in The New York Times.
