Leftover Turkey Dumpling Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 4 carrots sliced
- 3 stalks celery chopped
- 4 potatoes diced
- 4 cups cooked turkey shredded or chopped
- 8 cups Vegetable Stock
- 1 teaspoon Sea Salt
- 1 teaspoon thyme
- 1 cup frozen peas
- 1/2 cup sweet corn
- 1/2 cup fresh parsley chopped
For the Dumplings
- 1 cup all-purpose flour use gluten free if you avoid wheat
- 1.5 teaspoon baking powder
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup water
Method
- In a large soup pot, add the olive oil, onion, and garlic. Sauté on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for an additional 3 minutes.
- Add the potatoes, chopped turkey, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
Nutrition
Calories338kcalCarbohydrates45gProtein31gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.02gCholesterol64mgSodium1664mgPotassium1000mgFiber5gSugar8gVitamin A6113IUVitamin C39mgCalcium109mgIron3mg
Notes
Additions and Substitutions
Instead of cooked turkey, you could always make this recipe with leftover chicken.
Instead of making the biscuits by hand, you could always use refrigerated biscuit dough. Just be sure to dice it up into ~1-inch pieces and drop the 'dumplings' right into the pot.
Use fresh or frozen mixed vegetables for this recipe - either are great!