I created this recipe to use up leftover Thanksgiving turkey, but it would be just as good with chicken. The red pepper flakes and paprika add a little warmth to the mix that is perfect during the colder months!

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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Soup:
Dumplings:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Use cooked chicken in place of turkey, if you prefer.

To create a more crisp dumpling, the entire pot can be put into an oven at 350 degrees F (175 degrees C) for an additional 10 minutes, after allowing to cook on the stovetop.

Nutrition Facts

414 calories; protein 23.7g; carbohydrates 38.7g; fat 18.1g; cholesterol 84.5mg; sodium 920.9mg. Full Nutrition
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