Turkey and Dumpling Soup

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A cold front moved through the area this weekend, and boy was it cold. Causing our first frost to come 2 weeks early, we needed something to warm us up from all the things we were doing before winter. This recipe is a twist on the American classic Chicken and Dumplings. You can make this dish with chicken, and the recipe below allows you to do that, but I used turkey and turkey stock. Last thanksgiving, I saved all my leftover meat and froze it. I also made stock from the bones to have stock for this year. I used frozen and canned vegetables, and I made everything else according to the recipe below. This recipe was very good, and I will make this dish again in the future. Dumplings are surprisingly easy to make. This recipe makes 5-6 adult sized servings.

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What You Will Need

Soup

• 4 Cups Turkey/Chicken Broth/Stock
• 2 Cups Turkey/Chicken, Cooked and Shredded
• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 Cup Diced Onion
• 1 Cup Sliced Carrots
• 1/2 Cups Green Beans
• 1/2 Cup Sliced Peppers
• 1-2 Cans Mixed Vegetables, Strained
• 1/2 Tbsp Dried Thyme
• 1/2 Tbsp Ground Sage
• 1 tsp Garlic Powder
• Large Dutch Oven/Stock Pot and Lid
• Label

Dumplings

• 1 Cups Flour
• 2 tsp Baking Powder
• 1 tsp Sugar
• Pinch of Salt
• 1 Tbsp Cold Butter
• 1/2 Cup Milk
• Bowl and Mixer

Directions

1. Heat your dutch oven/stock pot over medium high heat. Add your butter and flour. Stir constantly until mixture turns golden.
2. Add your vegetables and 1/4 cup stock, then cook for 5 minutes. Add your remaining stock and spices, then bring to a boil and stir occasionally.
3. While Soup is heating, Mix together dry dumpling ingredients into a bowl. Cut in butter until mixture is crumbly, then add milk. Mix.
4. Add shredded meat to your soup and return to a boil. Once boiling, add batter a spoonful at a time to boiling soup. Once all batter balls are added, sprinkle with thyme, then cover and boil for 15 minutes.
5. Remove from heat, and let cool 15 minutes before eating.