Turkey Dumpling Soup

Name: Turkey Dumpling Soup
Ingredients: 1 meaty leftover turkey carcass (from an 11-pound turkey); 6 cups chicken broth; 6 cups water; 2 celery ribs, cut into 1-inch slices; 1 medium carrot, cut into 1-inch slices; 1 tablespoon poultry seasoning; 1 bay leaf; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 medium onion, chopped; 2 celery ribs, chopped; 2 medium carrots, sliced; 1 cup fresh or frozen cut green beans; 1 package (10 ounces) frozen corn; 1 package (10 ounces) frozen peas; 2 cups biscuit/baking mix; 2/3 cup milk

17 ingredients

4 steps

Ingredients

1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen peas
2 cups biscuit/baking mix
2/3 cup milk

Directions

1

In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.
2

Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf.
3

Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat.
4

Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).