Turkey with Dumplings Soup

Recipe View 10 mins In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the carrots, celery, and onion. Sauté until the vegetables begin to soften, about 5-10 minutes.

Recipe View 15 mins Pour in 4 cups of water and stir in the condensed beef consommé, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the vegetables are tender, about 10-15 minutes.

Recipe View 5 mins Add the cubed turkey and frozen green beans to the pot. Cook for an additional 5 minutes to heat through.

Recipe View 5 mins In a separate small bowl, whisk together the 1/2 cup of flour, the remaining 2/3 cup of water, and Worcestershire sauce until smooth. Gradually stir this mixture into the soup. Increase the heat to medium and bring the soup to a gentle boil, stirring constantly. Reduce the heat to low, cover, and simmer until the soup has thickened slightly, about 5 minutes.

Recipe View 5 mins While the soup is simmering, prepare the dumplings: In a large bowl, whisk together the 1.5 cups of flour, parsley, baking powder, salt, and poultry seasoning. In a separate bowl, whisk together the milk and egg. Pour the egg mixture into the flour mixture and stir gently until just moistened. Do not overmix; a few lumps are fine.

Recipe View 20 mins Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot tightly and simmer until the dumplings are cooked through and a toothpick inserted into the center of several dumplings comes out clean, about 15-20 minutes. Be careful not to lift the lid too often, as this can prolong the cooking time.