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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. 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 |
soup ingredients: |
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 onto 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). Yield: 16 servings (4 quarts).
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