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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
11/2 teaspoons dried poultry seasoning
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 cup flour
1/2 cup fresh bread crumbs (about 1 1/2 slices of bread finely ground in a food processor)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canned corn kernels, drained
1/3 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, whisk together flour, bread crumbs, baking powder and salt in a small bowl. In a medium bowl, blend corn, milk, egg, oil and parsley. Combine all ingredients and stir to blend.
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.