Turkey with Dumplings Soup

This turkey dumpling soup uses leftover turkey in rich, meaty broth with veggies and seasoned, from-scratch dumplings for a post-Thanksgiving winner.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 303 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons salt
• 2 teaspoons baking powder
• 1 large egg
• 1 cup chopped onion
• 2 teaspoons Worcestershire sauce
• 2 tablespoons minced fresh parsley
• 2 cups frozen cut green beans
• 3 cups cubed leftover cooked turkey
• 8 medium carrots, cut into 1-inch chunks
• 4 stalks celery, cut into 1-inch chunks
• 2 (10.5 ounce) cans condensed beef consommé
• 1.5 cups all-purpose flour
• 0.125 teaspoon poultry seasoning
• 0.25 teaspoon ground black pepper
• 0.5 cup all-purpose flour
• 0.5 cup butter, cubed
• 0.75 cup 2% milk
• 4.6666665077209 cups water, divided

Recipe Instructions

Step 1

Melt butter in a Dutch oven over medium-high heat. Add carrots, celery, and onion and sauté until soft, 5 to 10 minutes. Add 4 cups water, condensed consommé, salt, and pepper; bring to a boil. Reduce heat to low, cover, and cook until vegetables are tender, 10 to 15 minutes.

Step 2

Add turkey and green beans to the Dutch oven; cook for 5 minutes.

Step 3

Combine flour, remaining 2/3 cup water, and Worcestershire sauce in a small bowl and stir until smooth. Stir into soup, increase heat, and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.

Step 4

While soup is simmering, make dumplings: Mix flour, parsley, baking powder, salt, and poultry seasoning together in a large bowl. Whisk milk and egg together in a separate bowl. Stir egg mixture into flour mixture, mixing just until batter is moistened.

Step 5

Drop tablespoons of dumpling batter into simmering soup. Cover and simmer until a toothpick inserted into several dumplings comes out clean, 15 to 20 minutes.