Quick Turkey Soup With Corn Dumplings | Fit Pregnancy

Quick Turkey Soup With Corn Dumplings

Quick Turkey Soup With Corn Dumplings
This Recipe:

    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.

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