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.
- 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
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.
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.
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.