Thread: Soup Recipes
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Old October 29th, 2008, 06:16 PM   #38
Tommy's Pastskater
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Join Date: Feb 2007
Location: California
Posts: 3,452


1 tablespoon vegetable oil
1 turkey breast with skin and bone, about 2 1/4 pounds (see Note)
1 large onion
2 medium carrots
2 medium celery ribs with leaves
1 teaspoon poultry seasoning or 1/4 teaspoon each dried thyme, sage, rosemary, and marjoram
2 cups Easy Baking Mix or use store-bought biscuit mix
2/3 cup milk
2 tablespoons chopped fresh parsley

Chop onion into 1/2-inch dice. Cut carrots into 1/2-inch dice. Cut celery ribs into 1/2-inch dice; chop leaves.

Heat oil in soup pot over medium heat. Add turkey breast, skin-side down, and cook until skin is golden brown, about 5 minutes. Remove from pot. Pour out all but 1 tablespoon fat from pot. Return to medium heat and add onion, carrots, and celery. Cook, stirring often, until vegetables soften, about 5 minutes.

Return turkey to pot and add 6 cups water. Bring to a boil, skimming off foam that rises to surface. Stir in poultry seasoning. Reduce heat to medium-low and simmer until thermometer inserted in thickest part of turkey reads 165F, about 50 minutes. Transfer turkey to cutting board. Cut meat into bite-sized chunks, discarding skin and bones. Return meat to soup.

Mix biscuit mix, milk, and parsley in medium bowl to make sticky dough. Drop by heaping dessertspoons into simmering soup to make 12 dumplings. Simmer uncovered for 10 minutes. Cover tightly and cook until dumplings are cooked through, about 10 minutes more. Serve hot.
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