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 calories
carbohydrate: 38.7 g
cholesterol: 84.5 mg
fat: 18.1 g
fiber: 3.6 g
protein: 23.7 g
saturatedFat: 10.2 g
servingSize: -
sodium: 920.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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. 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.

Recipe Yield

10 servings

Recipe Note

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!

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