Quick Turkey Soup With Corn Dumplings | Fit Pregnancy

Quick Turkey Soup With Corn Dumplings

Quick Turkey Soup With Corn Dumplings
This Recipe:
Skill Level
Start to Finish
50 minutes
10 minutes
40 minutes

•    1 pound turkey meat, cut into small chunks
•    3 large carrots, peeled and thinly sliced
•    2 large parsnips, peeled and thinly sliced
•    2 stalks celery with leaves, thinly sliced
•    2 leeks (white and light green parts only), trimmed and thinly sliced
•    1 ½ teaspoons dried poultry seasoning
•    2 cloves garlic, minced
•    6 cups low-sodium chicken broth

•    1 cup flour
•    ½ cup fresh bread crumbs (about 1 ½ slices of bread finely ground in a food processor)
•    2 teaspoons baking powder
•    ½ teaspoon salt
•    ⅓ cup canned corn kernels, drained
•    ⅓ cup skim milk
•    1 large egg
•    2 tablespoons canola oil
•    1 tablespoon fresh parsley, chopped


To make soup
Place all ingredients in a soup pot. Bring to a boil, reduce heat to medium-low and simmer 20 minutes.

To make dumplings
1.   Whisk together flour, bread crumbs, baking powder and salt in a small bowl.

2.   In a medium bowl, blend corn, milk, egg, oil and parsley.

3.   Combine all ingredients and stir to blend.

4.   After soup has simmered, gently drop 12 walnut-size dough pieces into broth. Cover pot, reduce heat to low and cook 20 minutes. Serve in soup bowls.

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