Turkey Soup With Cheddar Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The cheese & corn dumplings are to die for. Ingredients:
turkey soup with cheddar dumplings |
serves 6 |
kids will love our cheese-and-corn dumplings, which help make a turkey-vegetable soup that’s both comforting and delicious. |
1 tablespoon olive oil |
4 carrots, cut in half lengthwise and thinly sliced into half-moons |
1 onion, diced |
3 3/4 cups homemade or low-sodium canned chicken stock |
1 cup all-purpose flour |
1/3 cup yellow cornmeal |
1 teaspoon baking powder |
3/4 teaspoon salt, plus more for seasoning |
1 cup grated cheddar cheese |
3/4 cup frozen corn, thawed |
1 large egg |
1/3 cup milk |
3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups) |
ground pepper |
Directions:
1. 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. 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. 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.
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