Turkey Dumpling Soup
This recipe makes for perfect use of leftover turkey and pairs it alongside easy homemade dumplings.
Equipment
- 1 Dutch oven Or large saucepan
- Knife and cutting board
- 1 Wooden spoon
- 1 Mixing bowl
Ingredients
- 6 cups Turkey, cooked and shredded
- 2 tbsp Oil
- 1 Onion, small, diced
- 1 Carrot, large, peeled and diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 1 tsp Dried sage
- 1 tsp Dried oregano
- 1 tsp Dried rosemary
- Salt, to taste
- 12 cups Broth I used chicken broth
- 2 Chicken boullion cubes
For dumplings
- 1 cup All-purpose flour
- 1/2 cup Milk I used oat milk
- 1 tsp Salt
- 2 tsp Baking powder
Instructions
- Set your Dutch oven to medium-high heat, add 2 tbsp of oil, followed by the onion, carrot, celery, garlic, a sprinkle of salt, and your dried herbs. Allow this to sauté for 5 minutes.
- While the veggies are cooking, make the dumplings by adding the dry ingredients to a large mixing bowl. Mix the dry ingredients, then introduce the milk. Continue mixing until you have a thick but slightly sticky dough. Let this rest for a few minutes.
- Once the veggies are soft and slightly transclucent, add the broth and bouillon cubes. Stir to dissolve the bouillon cubes, then add the turkey.
- Once the broth has been brought to a boil, use your hands or a spoon to form balls about 1- 1 1/2 inches in diameter. Introduce these to the boiling broth, trying to keep them at the surface.
- Put the lid on and continue boiling the soup until your dumplings are fully cooked - about 10 minutes. Then, serve and enjoy.