How to make dumplings for your soup
- Mix dry ingredients: Add dry ingredients (flour, baking powder, pepper, salt and thyme) into a medium sized bowl and whisk.
- Add wet ingredients: Add in butter and milk, mix together w/ wooden spoon, until dough ball forms.
- Cook dumplings: Drop the dumplings into the simmering soup with a cookie scoop and let cook!
Now, to the soup!
- Sauté your veggies: In a large pot melt butter over medium-high heat. Add onion, carrots and celery. Cook for 5 minutes until the veggies begin to wilt. Add garlic and cook for 1 minute longer.
- Add flour: Sprinkle the flour over the veggies and cook for a minute, stirring constantly.
- Pour in the milk and broth: Add the evaporated milk and broth. Stir quickly to combine.
- Simmer & make the dumplings: Bring the soup to a boil, then reduce to a simmer and make your drop dumplings as described above.
- Drop the dumplings into the soup: Using a large cookie scoop, scoop the dumpling dough into balls and drop them directly into the simmering soup. Place them around the edges of the pot, not all in the center. Gently press the dumplings down so the soup runs over them.
- Cover and simmer: Place a lid on your pot, reduce heat to a low simmer and cook for 15 minutes.
- Test the dumplings: Gently stir the soup. Remove one dumpling and cut it in half to make sure it is cooked through.
- Serve: Once the dumplings are cooked, your soup is ready to eat.
- 6 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 3 tablespoons all purpose flour
- 12 oz evaporated milk
- 32 oz chicken stock
- 4 cups shredded Turkey
- 2 teaspoons freshly cracked black pepper (or to taste)
- salt, to taste
- 2 cups flour
- 1 tablespoon plus 1 teaspoon, baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 3/4 cup whole milk
- 4 tablespoons butter, melted