Turkey and Potato Dumpling Soup
Servings 8 people
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 small onion, diced
- 3 stalks celery, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 8 cups chicken or turkey broth
- 2 cups shredded leftover turkey
- 1 cup mashed potatoes
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 egg, beaten
- 1 ½ teaspoon dried parsley
Instructions
- In a soup pot or dutch oven, warm olive oil over medium heat. Add carrots, onion, and celery.
- Once the veggies begin to soften and onion becomes translucent add salt, pepper, thyme, and poultry seasoning. Stir.
- Add the broth and the shredded turkey and simmer for 10 minutes.
- While the soup simmers, prepare the dumpling dough.
- In a bowl, mix together the potatoes, flour, baking powder, egg, and parsley. If the dumpling dough feels sticky, add and additional 1-2 tablespoon of flour.
- Bring the soup to a low boil over medium-high heat. Add the dumpling dough in tablespoon amounts to the soup.
- Allow the dumpling to cook with the soup for 8-10 minutes. The dumplings will float towards the top as they cook. Some dumplings will reduce in size. This is normal and it gives the soup a delicious creamy consistency.
- Serve in bowls and enjoy.