Quick Turkey Soup With Corn Dumplings

Quick Turkey Soup With Corn Dumplings
Servings: 4 Prep 10 mins Cook 40 mins Start to Finish 50 mins

Ingredients

Soup:
  • 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 1/2 teaspoons dried poultry seasoning
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
Dumplings:
  • 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

Make It

To make soup:

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

To make dumplings:

2. Whisk together flour, bread crumbs, baking powder and salt in a small bowl.

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

4. Combine all ingredients and stir to blend.

5. 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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