Turkey with Dumplings Soup recipe

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Ingredients

½ cup butter, cubed
8 medium carrots, cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
1 cup chopped onion
4 ⅔ cups water, divided
2 (10.5 ounce) cans condensed beef consomme
2 teaspoons salt
¼ teaspoon ground black pepper
3 cups cubed cooked turkey
2 cups frozen cut green beans
½ cup all-purpose flour
2 teaspoons Worcestershire sauce
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
⅛ teaspoon poultry seasoning
¾ cup 2% milk
1 egg

Nutrition Info

303.1 calories
carbohydrate: 28.8 g
cholesterol: 76.4 mg
fat: 12.7 g
fiber: 3.2 g
protein: 18 g
saturatedFat: 7 g
servingSize: -
sodium: 1161.4 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.

  2. Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth, stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.

  3. For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl, stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.

Recipe Yield

10 servings

Recipe Note

This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.

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