Turkey and Dumpling Soup | ExpatWomanFood.com

Posted on

8 October 2012



Turkey and Dumpling Soup

Turkey and Dumpling Soup


<em><strong>FOR THE STOCK</strong></em>:
12 cups water
1 cube chicken stock
1 left-over turkey carcass
2 tsp salt
1 tsp dried thyme
1 bay leaf
1 large onion - wedged
3/4 cup celery - chopped
4 carrots
<em><strong>FOR THE SOUP:</strong></em>
1/2 cup milk
6 tbsp all-purpose flour
1 turnip or cabbage - cubed
Ground black pepper
<em><strong>FOR THE DUMPLINGS:</strong></em>
4 tbsp chopped fresh parsley
2 slices white bread - quartered
3/4 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
2 tbsp butter - melted
680g cooked turkey - cubed


  • <em><strong>FOR THE STOCK:</strong></em>
  • In a stockpot bring to boil the water, turkey carcass, onion, salt, thyme, stock, 1/2 cup celery, 2 carrots and bay leaf.
  • Reduce the heat and simmer covered for 1 1/2 hours.
  • Once it is cooked, strain the stock and return it to the stockpot.
  • Discard the solids and pick the meat off the carcass.
  • Keep aside for later use.
  • <em><strong>FOR THE SOUP:</strong></em>
  • Bring the clear stock to a simmer.
  • Combine the flour and milk in an airtight container and shake it well.
  • Strain this mixture into the stock - while stirring vigorously.
  • Slice the remaining carrots and add them along with the remaining celery, ground pepper and the turnip or cabbage to the stock.
  • Let it simmer for 20 minutes.
  • <em><strong>FOR THE DUMPLINGS:</strong></em>
  • Meanwhile prepare the dumplings by combining the parsley and bread in a food processor until crumbs are formed.
  • Add the flour, baking powder and salt - process until combined.
  • After that incorporate the milk and butter - pulse until all the ingredients are combined.
  • Drop full teaspoons of the dumpling mixture into the soup.
  • Cover the pot and cook for 10 minutes.
  • Then add the turkey and cook until the meat is heated through.
  • Now your soup is ready to be eaten.
  • ENJOY!
  • <em><strong>HAVE A MERRY CHRISTMAS...FROM THE EXPATWOMAN TEAM!</strong></em>
Cooks Note

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