Turkey with Dumplings Soup
Description
This turkey dumpling soup uses leftover turkey in rich, meaty broth with veggies and seasoned, from-scratch dumplings for a post-Thanksgiving winner.
Ingredients
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1/2 cup butter, cubed
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8 medium carrots, cut into 1-inch chunks
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4 stalks celery, cut into 1-inch chunks
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1 cup chopped onion
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4 2/3 cups water, divided
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2 (10 1/2 ounce) cans condensed beef consommé
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2 teaspoons salt
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1/4 teaspoon ground black pepper
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3 cups cubed leftover cooked turkey
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2 cups frozen cut green beans
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1/2 cup all-purpose flour
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2 teaspoons Worcestershire sauce
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1 1/2 cups all-purpose flour
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2 tablespoons minced fresh parsley
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2 teaspoons baking powder
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1 teaspoon salt
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1/8 teaspoon poultry seasoning
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3/4 cup 2% milk
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1 large egg
Directions
1
Melt butter in a Dutch oven over medium-high heat. Add carrots, celery, and onion and sauté until soft, 5 to 10 minutes.
2
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.
3
Add turkey and green beans to the Dutch oven; cook for 5 minutes.
4
Combine flour, remaining 2/3 cup water, and Worcestershire sauce in a small bowl and stir until smooth.
5
Stir into soup, increase heat, and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
6
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.
7
Drop tablespoons of dumpling batter into simmering soup.
8
Cover and simmer until a toothpick inserted into several dumplings comes out clean, 15 to 20 minutes.