I was fortunate enough to harvest a fall turkey in Missouri this year and wanted to try a new recipe. I found this one on Pinterest and subbed chicken for turkey and it turned out perfect! For the turkey breast, I cook it in a crockpot (just cover with water) and shred after 6-8 hours. As always, you can use chicken if you prefer!

Ingredients

SOUP:

• 3 TBSP Butter
• 2 cups medium carrots- diced
• 2 cups celery- diced
• 1 small onion- diced
• 2 TBSP minced garlic
• 1/4 cup flour
• 10 cups broth or stock
• 1 cup milk
• 4 cups shredded turkey
• 1 tsp poultry seasoning

DUMPLINGS:

• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp poultry seasoning
• 3/4 cup milk
• 1 large egg
• Salt and pepper to taste

Directions

SOUP:

• In a stockpot, melt butter and add carrots, celery, potatoes, and onions
• Cook until often is see through. Stir in garlic and cook for 1 minute
• Stir in flour and cook 1 minute
• Stir in turkey, broth, milk, and seasoning
• Bring soup to a simmer

DUMPLINGS:

• While soup is simmering, combine flour, baking powder, seasoning in a bowl
• Stir in milk and egg and combine
• Drop batter by 1 – 2 TBSP on top of soup
• Cover for 15 minutes while simmering

Thank you so much for visiting the blog! As you know, this is an ad free blog thanks to your support on my commissionable links. If you need a new kitchen item, here are all of my kitchen essentials