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 caloriescarbohydrate: 28.8 gcholesterol: 76.4 mgfat: 12.7 gfiber: 3.2 gprotein: 18 gsaturatedFat: 7 gservingSize: -sodium: 1161.4 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Turkey with Dumplings Soup
Directions
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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.
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.
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.