Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
10
Ingredients
Dumplings:
-
>1 ½cupsall-purpose flour
- >2tablespoonsminced fresh parsley
- >2teaspoonsbaking powder
- >1teaspoonsalt
- >⅛teaspoonpoultry seasoning
- >¾cup2% milk
- >1largeegg
Directions
Melt butter in a Dutch oven over medium-high heat. Add carrots, celery, and onion and sauté until soft, 5 to 10 minutes.
Add 4 cups water, condensed consommé, salt, and pepper; bring to a boil. Reduce heat to low, cover, and cook until vegetables are tender, 10 to 15 minutes.
Add turkey and green beans to the Dutch oven; cook for 5 minutes.
Combine flour, remaining 2/3 cup water, and Worcestershire sauce in a small bowl and stir until smooth.
Stir into soup, increase heat, and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
While soup is simmering, make dumplings: Mix flour, parsley, baking powder, salt, and poultry seasoning together in a large bowl. Whisk milk and egg together in a separate bowl. Stir egg mixture into flour mixture, mixing just until batter is moistened.
Drop tablespoons of dumpling batter into simmering soup.
Cover and simmer until a toothpick inserted into several dumplings comes out clean, 15 to 20 minutes.
I Made It
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Nutrition Facts (per serving)
| 303 | Calories |
| 13g | Fat |
| 29g | Carbs |
| 18g | Protein |
