Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California
Turkey Dumpling Soup
Turkey Dumpling Soup
Prep Time
20 min
Cook Time
20 min
Yield
16 servings (4 quarts)
Ingredients
- 1 meaty leftover turkey carcass (from an 11-pound turkey)
- 6 cups chicken broth
- 6 cups water
- 2 celery ribs, cut into 1-inch slices
- 1 medium carrot, cut into 1-inch slices
- 1 tablespoon poultry seasoning
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- SOUP INGREDIENTS:
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 medium carrots, sliced
- 1 cup fresh or frozen cut green beans
- 1 package (10 ounces) frozen corn
- 1 package (10 ounces) frozen peas
- 2 cups biscuit/baking mix
- 2/3 cup 2% milk
Directions
- In a stockpot, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.
- Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-sized pieces. Strain broth, discarding vegetables and bay leaf.
- Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat.
- Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts
1 cup: 185 calories, 5g fat (1g saturated fat), 30mg cholesterol, 724mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 14g protein.
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