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Turkey and Dumpling Soup

Turkey Dumpling Soup

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Author Stephanie Chavez

Ingredients

For the Soup

  • 2- pound turkey breast half bone and skin on
  • 10 cups water
  • 8 whole black peppercorns
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dry rubbed sage
  • 1 bay leaf.
  • 1 1/2 teaspoon kosher salt
  • 1 10 oz bag frozen vegetables

For the Dumplings

  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fresh rosemary minced
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon table salt
  • 1/2 cup milk
  • 1 egg

Instructions

  1. In large stockpot, on medium-low, boil the whole breast half in water. Remove the foam and fat that rises to the top of the water as it boils.
  2. After 15 minutes add the peppercorns, mustard seeds, dried thyme, sage, and bay leaf. Cover and simmer on low for 35 minutes.
  3. Turn off heat, season with kosher salt to taste. Let cool long enough to shred the chicken and strain out the spices; Or store in the back of the fridge up to two days if saving for later.
  4. When ready, strain broth in a fine mesh sieve, shred the turkey, set aside.
  5. Bring broth back to a medium-low boil; add frozen vegetables and turkey and cook until turkey is warmed up. Keep it at a low boil.
  6. For the dumplings: Combine the dry ingredients, then in a small bowl whisk together the milk and egg. Stir into the flour until it forms a sticky ball of dough. Scoop 1 teaspoon sized balls into the hot water. Cook 3-5 minutes. Dumplings will expand. Makes 20-22 dumplings