Recipe
Author
Hy-Vee Test Kitchen
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Description
Use leftover Thanksgiving turkey in this bubbling soup. Top with tender dumplings that stir together quickly and puff up—almost magically—in the soup pot.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 large onion, chopped | ||
| 2 clove(s) garlic, minced | ||
| 3 c. Hy-Vee reduced-sodium chicken broth | ||
| 1 (10.5 oz) can Hy-Vee condensed cream of chicken soup | ||
| 4 c. chopped cooked turkey | ||
| 1 large carrot, chopped | ||
| 2 c. green beans, cut into 1-inch lengths | ||
| 1 c. frozen peas | ||
| 1 tbsp. chopped fresh sage | ||
| 1 tbsp. chopped fresh rosemary | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 1 c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee baking powder | ||
| 1 tsp. chopped fresh basil | ||
| ½ tsp. Hy-Vee salt | ||
| ½ c. Hy-Vee milk | ||
| 1 tsp. grated lemon zest |
Directions
- In a stockpot, heat oil over medium heat. Add onion and garlic; cook until softened. Stir in broth, cream of chicken soup, turkey, carrot, beans, peas, sage, rosemary and pepper. Bring to a boil; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender.
- Meanwhile for dumplings, in a medium bowl stir together flour, baking powder, basil and salt. Add milk and lemon zest; stir just until moistened. Using two spoons, drop dumpling batter onto simmering soup, making 8 mounds. Simmer, covered, about 10 minutes or until a wooden toothpick inserted in dumplings comes out clean. (Do not lift lid during cooking.) To serve, ladle soup and 1 dumpling into each bowl.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 100mg
- Sodium: 760mg
- Total Carbohydrates: 23g
- Protein: 40g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Fall 2014.