Leftover Turkey Soup with Dumplings

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Leftover Turkey Soup with Dumplings

Yield: 8

Author: Jen Cartier

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

I hate to waste leftovers! This Leftover Turkey Soup with Dumplings is the perfect way to use any leftover turkey after Thanksgiving or Christmas Dinner. It’s hearty, flavorful, and the soft, fluffy dumplings make it such a comforting winter dish.

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Ingredients

What you need:

• 2 cups cooked turkey, shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Dumplings

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup milk
• 2 tbsp butter, melted
• 1 tbsp fresh parsley, chopped

Instructions

How to make it:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the carrots, celery, and chicken broth. Bring to a simmer and cook for about 15 minutes until the vegetables are tender.
3. Stir in the shredded turkey, peas, thyme, and rosemary. Season with salt and pepper to taste.
4. In a small bowl, mix together the flour, baking powder, salt, and pepper. Stir in the milk, melted butter, and parsley to form a dough.
5. Drop spoonfuls of the dumpling dough into the simmering soup, cover, and let them cook for about 10-12 minutes until the dumplings are fluffy and cooked through.
6. Serve hot and enjoy this cozy meal!

Notes

It’s soooo fun to eat, and it tastes just like regular pancakes, but WAY cuter. I love how each mini pancake is so soft and fluffy!

Nutrition Facts

Calories

166

Fat

5 g

Sat. Fat

3 g

Carbs

20 g

Fiber

3 g

Net carbs

17 g

Sugar

4 g

Protein

10 g

Sodium

669 mg

Cholesterol

30 mg

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