Do you ever look in the freezer and realize you’re falling down on the job? I will freeze meats such as leftover pulled pork or roasted turkey and promise myself to use it up in a week or two. Yeah, that rarely happens. Eventually I take a month and seriously work on reducing my leftovers. Having turkey breast leftover is good in many dishes. This day I decided on some soup.
I had pulled the turkey out to thaw 2 days previously. I diced it up and set it aside. I had recently watched Chef Symon on The Chew make his pop’s turkey soup with dumplings and that motivated me. I’d make my own soup and use his dumpling recipe. We love dumplings in our soup and I’m always up for trying new recipes.
To a soup pot I added 10 cups of chicken broth, 1/2 cup of onion, a cup of celery, and about 2 cups of sliced carrots. It was a straight-forward start to most any kind of vegetable soup.
I added a teaspoon of minced garlic and a teaspoon of sage. I like to add sage to any chicken or turkey soup. The flavor is so natural with turkey or chicken and adds a lot to the combination of ingredients.
Next I added a large handful of broccoli that I’d cut into bite-sized bits. I was lightly following the recipe Chef Symon had made on The Chew. He used cabbage, and I did have a large head of cabbage in my fridge, but I had broccoli to use up first. The flavors were similar so I made the substitution.
While the broccoli and turkey cooked for several minutes I mixed up the dumpling batter. Dumpling dough? Well the dumpling stuff. It was fast and easier than my usual Danish dumplings (I need to post that soon) or Linda’s knoephla.
With the dumplings ready to drop into the hot soup I dipped a spoon into the soup to get it wet. Scooping a teaspoon or so of batter at a time and dropping it into the soup, I wet the spoon between each scoop until all of the batter was used.
I served the dumpling soup in bowls for dinner and it was a perfect blend of vegetables, turkey and dumplings. Each mouthful was a treat of flavors and the light broth brought them all together.
I’d say the recipe makes about 6 hearty servings if it’s eaten as a meal. You could get maybe 8-10 servings or more if you serve the soup with a sandwich or salad. It also freezes very well in portions.
Turkey Vegetable Soup with Dumplings
A delicious soup using leftover turkey, vegetables and dumplings.
- 1/2 cup onion; chopped
- 1 cup celery; chopped
- 4 cups carrots; sliced 1/2″ thickness
- 10 cups chicken broth
- 1 teaspoon garlic; minced
- 1 teaspoon dried ground sage
- 4 cups broccoli; cut into bite-sized pieces
- 3 cups roasted turkey breast; cut into 1″ pieces
- Salt and black pepper to taste
Add the broccoli and turkey breast. Bring to a boil over medium high heat and reduce to medium. Taste test for seasoning, adding salt and pepper to taste.
Make the dumpling batter (recipe below) and add to the soup in teaspoons. Let simmer for 2-3 minutes until the dumplings are floating.
Serve soup hot.
- 4 large eggs (beaten)
- 1/2 cup whole milk
- 2 cups flour
- Salt and freshly ground black pepper to taste (I used about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper
Whisk together the eggs milk, salt and pepper. Stir the flour until smooth. Cover the bowl and allow to rest until needed to finish the soup.
Wet spoon in soup and scoop out dumpling dough in tablespoons, making sure you wet the spoon between each scoop. Cook for several minutes until dumplings are floating.
Soup is ready to serve.
Adapted from The Chew