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- Preparing Time: 1 hour and 25 minutes
- Total Time: -
- Served Person: 10
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 4 tablespoons butter
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 3/4 cup milk
- 2/3 cup milk
- 2 carrots, chopped
- soup:
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary
- dumplings:
- 2 stalks celery, chopped
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon fresh thyme
- 8 ounces frozen peas
- 1 teaspoon crushed red pepper flakes (optional)
- 3 (12 ounce) cans chicken broth
- 4 cups bite-sized pieces of cooked turkey
- 3 small potatoes, chopped
- Carbohydrate 38.7
- Cholesterol 85
- Fat 18.1
- Protein 23.7
- Sodium 921
- Calories 414 calories;
Heat butter in a large ovenproof pot over medium heat. Add onion, garlic, rosemary, red pepper flakes, thyme, paprika, salt, and black pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Whisk in 3/4 cup flour, creating a paste; stir until paste begins to bubble, about 1 minute more. Add broth and milk; increase heat to medium-high. Bring to a rolling boil, stirring constantly, about 2 minutes. Continue stirring until sauce thickens, about 2 minutes more. Reduce heat to medium-low. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for 20 minutes. Meanwhile, combine 1 1/2 cups flour, baking powder, and salt in a bowl. Use an electric mixer to cut in butter until mixture resembles coarse crumbs. Stir in milk a little at a time until dough forms. Add peas to the soup and stir. Drop dough into soup by the tablespoonful; dumplings will sink slightly. Cook, uncovered, 8 to 10 minutes. Cover and cook 8 to 10 minutes more. Let sit 5 minutes before serving.
