This recipe is from the Taste of Homes Best of Country Soups and was
submitted by Debbie Wolf from Mission Viejo, California. The soup was
great but I did cut the recipe in half as I am just one and 16 days of
soup
didn't agree with me. I used two cans of chicken broth for the liquid and
then the rest in water. I am sure it could be frozen and reheated when you
wanted some.
Turkey Dumpling Soup Serves 16 (4 quarts)
1 turkey carcass (from a 11 pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1" slices
1 medium carrot, cut into 1" slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
SOUP
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package frozen corn, (10 ounces)
1 package frozen peas, (10 ounces)
2 cups biscuit baking mix
2/3 cups milk
16 servings (4 quarts)
In a Dutch oven or soup kettle, combine the first nine ingredients. Bring
to a boil. Reduce heat; cover and simmer for 3 hours. Remove carcass and
allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any
meat for another use); discard bones. Strain broth, discarding
vegetables and bay leaf. Return broth to kettle; add 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. 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).
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