Turkey and Dumpling Soup recipe
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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
Nutrition Info
- 414.4 caloriescarbohydrate: 38.7 gcholesterol: 84.5 mgfat: 18.1 gfiber: 3.6 gprotein: 23.7 gsaturatedFat: 10.2 gservingSize: -sodium: 920.9 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Turkey and Dumpling Soup
Directions
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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.
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.
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.