Turkey Dumpling Soup

Turkey Dumpling Soup
Serves 4

Soup:
1 teaspoon olive oil
1/2 onion, minced
2 carrots, diced
2 stalks celery, sliced thinly
1 garlic clove, smashed and minced
16 ounces (2 cups) reduced sodium chicken stock
12 (1.5 cups) ounces water
4 ounces (0.5 cup) white wine
8 ounces shredded, cooked turkey (or chicken)
1 teaspoon rubbed sage
Salt and pepper to taste

Dumplings:
1/4 cup cottage cheese
1 egg
1 tablespoon water
1/2 cup flour
1 teaspoon seasoning (I used Penzey’s Sunny Paris. Alternative combinations could be tarragon and thyme, onion and garlic powder, or sage and celery seed)

  1. In a medium to large sauce pan (3-4 quart), heat the olive oil over med-high heat. Add onion, carrots and celery. Saute until the onion begins to turn translucent.
  2. Add garlic. Saute another minute.
  3. Add stock, wine, cooked turkey and sage. Bring to a boil, reduce heat (medium-low, but not to a low simmer) to a low boil for 15 minutes.
  4. While you wait for the soup to boil, mix together dumpling ingredients.
  5. After 15 minutes, increase the heat to medium-high.
  6. Using a soup spoon or tablespoon, drop dumpling batter into the soup by the spoonfuls. Cover, reduce heat to simmer, and let the dumplings cook for 15 minutes. They are done when a toothpick inserted comes out clean.

Nutritional data (approximately 1.5 cups soup and 2-3 dumplings)
Calories:    192
Fat:             3.9g
Sat fat:        1.2g
Chol:            97mg
Sodium:     190mg
Carbs:        19.1g
Fiber:           1.9g
Protein:     17.9g

Posted in Cookbook, Dumpling, Low Sodium, Soup, Turkey