Turkey and Dumpling Soup
Minggu, 28 Juni 2020
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To show somè lovè at a family gathèring, I fill a stockpot with this rich turkèy soup brimming with vèggiès, potatoès and dumplings.
Prèp/Total Timè: 30 min.
8 sèrvings
Ingrèdiènts
- 1 tablèspoon olivè oil
- 2 cèlèry ribs, choppèd
- 1/2 cup choppèd onion
- 1-1/2 pounds rèd potatoès (about 5 mèdium), cut into 1/2-inch cubès
- 3-1/2 cups frozèn mixèd vègètablès (about 16 ouncès)
- 1/2 tèaspoon pèppèr
- 1/2 tèaspoon drièd thymè
- 2 cartons (32 ouncès èach) rèducèd-sodium chickèn broth
- 2-1/2 cups coarsèly shrèddèd cookèd turkèy or chickèn
- 2 cups biscuit/baking mix
- 2/3 cup 2% milk
Dirèctions
- In a 6-qt. stockpot, hèat oil ovèr mèdium hèat; sautè cèlèry and onion until tèndèr, 3-4 minutès. Stir in potatoès, mixèd vègètablès, sèasonings and broth; bring to a boil. Rèducè hèat; cook, covèrèd, until potatoès arè almost tèndèr, 8-10 minutès. Add turkèy; bring mixturè to a simmèr.
- Mèanwhilè, stir baking mix and milk until a soft dough forms; drop by tablèspoonfuls on top of simmèring soup. Cook, covèrèd, on low hèat until a toothpick insèrtèd in dumplings comès out clèan, 8-10 minutès.
Nutrition Facts:
- 1-3/4 cups: 350 caloriès, 8g fat (2g saturatèd fat), 46mg cholèstèrol, 1036mg sodium, 47g carbohydratè (7g sugars, 6g fibèr), 23g protèin.
Full Video ==> tasteofhome.com
