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!

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 414 Calories

Ingredients

• ½ teaspoon salt
• ½ cup butter
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¾ cup milk
• ¾ cup all-purpose flour
• 4 tablespoons butter
• ⅔ cup milk
• ½ cup chopped onion
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 teaspoon fresh rosemary
• 1 teaspoon crushed red pepper flakes (Optional)
• 8 ounces frozen peas
• ½ teaspoon fresh thyme
• ½ teaspoon paprika (Optional)
• 3 (12 ounce) cans chicken broth
• 4 cups bite-sized pieces of cooked turkey
• 3 small potatoes, chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.