Turkey with Dumplings Soup
Ingredients
- ½ cup butter, cubed
- 8 medium carrots, cut into 1-inch chunks
- 4 stalks celery, cut into 1-inch chunks
- 1 cup chopped onion
- 4 ⅔ cups water, divided
- 2 (10.5 ounce) cans condensed beef consommé
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 3 cups cubed leftover cooked turkey
- 2 cups frozen cut green beans
- ½ cup all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1 ½ cups all-purpose flour
- 2 tablespoons minced fresh parsley
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅛ teaspoon poultry seasoning
- ¾ cup 2% milk
- 1 large egg
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Instructions
- 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.
- Add turkey and green beans to the Dutch oven; cook for 5 minutes.
- 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.
- 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.
- 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.
Source
Original recipe: View Original