Turkey Soup with Cheddar Dumplings
From hayleesgrandma 17 years ago
- 25 minutes to make
- Serves 6
The cheese & corn dumplings are to die for.
Ingredients
- turkey Soup With Cheddar Dumplings shopping list
- Serves 6 shopping list
- Kids will love our cheese-and-corn dumplings, which help make a turkey-vegetable soup that’s both comforting and delicious. shopping list
- 1 tablespoon olive oil shopping list
- 4 carrots, cut in half lengthwise and thinly sliced into half-moons shopping list
- 1 onion, diced shopping list
- 3 3/4 cups homemade or low-sodium canned chicken stock shopping list
- 1 cup all-purpose flour shopping list
- 1/3 cup yellow cornmeal shopping list
- 1 teaspoon baking powder shopping list
- 3/4 teaspoon salt, plus more for seasoning shopping list
- 1 cup grated cheddar cheese shopping list
- 3/4 cup frozen corn, thawed shopping list
- 1 large egg shopping list
- 1/3 cup milk shopping list
- 3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups) shopping list
- ground pepper shopping list
How to make it
- 1. Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.
- 2. Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.
- 3. Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.
The Rating
Reviewed by 1 people-
This was absolutely delicious....especially the dumplings! You could put them on many different soups! YUM!
painter
in Bernardsville loved it
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" It was excellent "