This is a great dumpling soup recipe to use up leftover Thanksgiving turkey, but it would be just as good with chicken.
- ½ cup butter
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary
- 1 teaspoon crushed red pepper flakes (Optional)
- ½ teaspoon fresh thyme
- ½ teaspoon paprika (Optional)
- salt and ground black pepper to taste
- ¾ cup all-purpose flour
- 3 (12 ounce) cans chicken broth
- ⅔ cup milk
- 4 cups bite-sized pieces of cooked turkey
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 small potatoes, chopped
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons butter
- ¾ cup milk
- 8 ounces frozen peas
- 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.