No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Turkey Soup With Cheddar Dumplings

Kids will love our cheese-and-corn dumplings, which help make a turkey-vegetable soup that's both comforting and delicious.

  • Servings: 6
Turkey Soup With Cheddar Dumplings

Source: Martha Stewart Kids, Holiday

Ingredients

  • 1 tablespoon olive oil
  • 4 carrots, cut in half lengthwise and thinly sliced into half-moons
  • 1 onion, diced
  • 3 3/4 cups homemade or low-sodium canned chicken stock
  • 1 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt, plus more for seasoning
  • 1 cup grated cheddar cheese
  • 3/4 cup frozen corn, thawed
  • 1 large egg
  • 1/3 cup milk
  • 3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
  • Ground pepper

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.

  2. Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.

  3. Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.

Related Topics