Turn those Thanksgiving leftovers into something amazing with this recipe for turkey dumpling soup. Mixed veggies, coupled with some herbs and spices, will really bring out the turkey’s juicy taste!
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:Serves 6 - 8 1x
Category:Soups
Ingredients
Scale
3 tablespoons unsalted butter
2 carrots, diced
2 celery stalks, diced
1/2 cup diced shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 teaspoon dried sage
1 tablespoon minced fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 cups biscuit baking mix
2/3 cup whole milk
2 cups cubed or shredded cooked turkey
1 cup fresh or frozen peas
1 cup fresh or frozen corn kernels
1 cup heavy cream
Instructions
In a large pot, melt the butter over medium heat. Add the carrots, celery, shallots, and garlic and cook until softened, about 5 minutes.
Whisk in the flour. Gradually add in the broth, whisking continuously.
Stir in the sage, thyme, salt, pepper, and bay leaves. Bring to a simmer and cook for about 5 minutes.
In a medium bowl, mix together the biscuit mix with the milk until well combined.
Carefully drop a tablespoon of the dumpling dough at a time into the They will sink initially and then float to the top when they’re cooked.
Boil for about 5 minutes.
Add the turkey, peas, corn, and cream to the Stir to combine and cook until hot, about 4 minutes.
Remove the bay leaves, ladle into bowls, and serve.
Notes
If you prefer a slightly thicker broth, feel free to add an extra tablespoon of flour in step 2.
