TURKEY AND DUMPLING SOUP
I created this recipe to use up leftover Thanksgiving turkey, but it would be just as good with chicken. The red pepper flakes and paprika add a little warmth to the mix that is perfect during the colder months!
Provided by Mariah
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 21
Steps:
- Heat butter in a large ovenproof pot over medium heat. Add onion, garlic, rosemary, red pepper flakes, thyme, paprika, salt, and black pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Whisk in 3/4 cup flour, creating a paste; stir until paste begins to bubble, about 1 minute more. Add broth and milk; increase heat to medium-high. Bring to a rolling boil, stirring constantly, about 2 minutes. Continue stirring until sauce thickens, about 2 minutes more. Reduce heat to medium-low. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for 20 minutes.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and salt in a bowl. Use an electric mixer to cut in butter until mixture resembles coarse crumbs. Stir in milk a little at a time until dough forms.
- Add peas to the soup and stir. Drop dough into soup by the tablespoonful; dumplings will sink slightly. Cook, uncovered, 8 to 10 minutes. Cover and cook 8 to 10 minutes more. Let sit 5 minutes before serving.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 38.7 g, Cholesterol 84.5 mg, Fat 18.1 g, Fiber 3.6 g, Protein 23.7 g, SaturatedFat 10.2 g, Sodium 920.9 mg, Sugar 5 g
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