Turkey Dumpling Soup Recipe

The comments are from the original poster of this recipe.  I can't wait to try this one.

Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings.


Turkey Dumpling Soup Recipe

1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

SOUP INGREDIENTS:

1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen peas
2 cups biscuit/baking mix
2/3 cup milk

Directions

In a large soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.

Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones.

Strain broth, discarding vegetables and bay leaf.

Return broth to kettle; add onion, celery, carrots and beans. Bring to a

boil. Reduce heat; cover and simmer for 10 minutes or until vegetables

are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat.

Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering broth.

Cover and simmer for 10 minutes or until a toothpick inserted in a

dumpling comes out clean (do not lift the cover while simmering). Yield:

16 servings (4 quarts).



Turkey Dumpling Soup published in Country Woman November/December 2000,

p29