Turkey and Dumpling Soup

  Lunch

To show some love at a family gathering, I fill a stockpot with this rich turkey soup brimming with veggies, potatoes and dumplings.

Turkey and Dumpling Soup

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (3-1/2 quarts).

Ingredients

  • 1 tablespoon olive oil
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
  • 3-1/2 cups frozen mixed vegetables (about 16 ounces)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 2-1/2 cups coarsely shredded cooked turkey or chicken
  • 2 cups biscuit/baking mix
  • 2/3 cup 2% milk

Instructions

  • 1. In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer.
  • 2. Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.

Nutrition Facts

1-3/4 cups: 350 calories, 8g fat (2g saturated fat), 46mg cholesterol, 1036mg sodium, 47g carbohydrate (7g sugars, 6g fiber), 23g protein.

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