Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, turkey dumpling soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Turkey dumpling soup is pure comfort food in my opinion. It's hearty, full of vegetables, and easy to make. This Turkey Dumpling Soup is the perfect day after Thanksgiving meal.
Turkey Dumpling Soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Turkey Dumpling Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook turkey dumpling soup using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Turkey Dumpling Soup:
- Get Dumplings
- Make ready 2 cup flour
- Get 1/2 tsp salt
- Take 3 eggs
- Get 4 tsp water
- Get Soup
- Make ready 8 cup chicken broth
- Make ready 2 cup cooked, cut up, turkey or chicken
A warm, tasty soup for those crisp autumn days. The dumplings have the perfect amount of flavor, thanks to Chicken Grilling Blend. This Turkey and Dumplings soup has these amazing crispy stuffing dumplings made from leftover Thanksgiving stuffing (or any leftover stuffing). A deep rich, turkey broth with chunks of roasted.
Instructions to make Turkey Dumpling Soup:
- Mix dumpling ingredients in bowl until stuff dough forms
- In medium saucepan, mix broth and cooked meat. Cook until boiling
- Add chunks of dumpling dough, one at a time, into boiling broth
- Cook until the dough is fully cooked
- Cooked carrot slices and celery pieces can be added to the soup if desired
Turkey and Dumpling Soup. by Sue Lau Saving money at mealtime is something I enjoy and I doubt that anyone would disagree. Serve the soup with a crunchy salad and citrus vinaigrette. Turkey Stuffing Dumpling Soup is pretty easy to make. I found the recipe in Taste of Home magazine, the Thanksgiving edition.
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