Turkey and Dumpling Soup

Turkey and Dumpling Soup

by Brett Bates 1 year ago
0 (0)
50 minutes
414.4 kcal
38.7 g carbs
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Description

I created this recipe to use up leftover Thanksgiving turkey, but it would be just as good with chicken. The red pepper flakes and paprika add a little warmth to the mix that is perfect during the colder months!

Ingredients
  • ½ cup butter
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon fresh thyme
  • ½ teaspoon paprika
  • salt and ground black pepper to taste
  • ¾ cup all-purpose flour
  • 3 (12 ounce) cans chicken broth
  • ⅔ cup milk
  • 4 cups bite-sized pieces of cooked turkey
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 small potatoes, chopped
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons butter
  • ¾ cup milk
  • 8 ounces frozen peas
Directions
  1. 1. Heat butter in a large ovenproof pot over medium heat. Add onion, garlic, rosemary, red pepper flakes, thyme, paprika, salt, and black pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Whisk in 3/4 cup flour, creating a paste; stir until paste begins to bubble, about 1 minute more. Add broth and milk; increase heat to medium-high. Bring to a rolling boil, stirring constantly, about 2 minutes. Continue stirring until sauce thickens, about 2 minutes more. Reduce heat to medium-low. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for 20 minutes.
  2. 2. Meanwhile, combine 1 1/2 cups flour, baking powder, and salt in a bowl. Use an electric mixer to cut in butter until mixture resembles coarse crumbs. Stir in milk a little at a time until dough forms.
  3. 3. Add peas to the soup and stir. Drop dough into soup by the tablespoonful; dumplings will sink slightly. Cook, uncovered, 8 to 10 minutes. Cover and cook 8 to 10 minutes more. Let sit 5 minutes before serving.
Nutrition Facts
serving: 10 servings
calories: 414.4 kcal
carbohydrates: 38.7 g
protein: 23.7 g
saturated fat: 10.2 g
cholesterol: 84.5 mg
sodium: 920.9 mg
fiber: 3.6 g
sugar: 5 g