Hearty Turkey and Dumpling Soup
A delicious and satisfying soup to use leftover roasted turkey. This one pot recipe makes it so easy and convenient by adding a variety of root vegetables. Add a few dumplings for a hearty and cozy meal.
Servings: 4
Calories: 384kcal
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 celery ribs, sliced
- 2 medium carrots, thinly sliced
- 2 tbsp flour
- 4 cups chicken broth
- 1 large sweet potato, cut into chunks
- 2 medium Yukon potatoes, cut into chunks
- 1 tsp salt
- ½ tsp pepper
- 1 tsp ground dried sage
- 2-3 sprigs fresh thyme (½ tsp dried thyme)
- 1 bay leaf
- 2 cups leftover cooked turkey, skinless, cut into chunks
- parsley, chopped
- 3-4 cups homemade dumplings
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat, add onions and sauté for 2 minutes, then add garlic, celery and carrots. Continue cooking for another 4-5 minutes.
- Stir in flour and slow add chicken broth, sweet potatoes, Yukon potatoes, salt, pepper, sage, thyme and bay leaf. Bring to a low boil, then reduce heat to simmer.
- Cook for about 15 minutes, then add the turkey pieces. Once the vegetables are tender, remove the bay leaf and thyme sprigs.
- Increase the heat slightly to a light boil and drop teaspoonful's of the dough into the soup and once dumplings rise to the top and floats, they are done. Garnish with parsley. Serve hot and enjoy!
Nutrition
Calories: 384kcal | Carbohydrates: 37g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 1772mg | Potassium: 1083mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13235IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 2mg