2 tsp. Oil
3 Tbsp. butter
2 tbsp. Knorr Pollo
2 tbsp. garlic diced very small
1 pack sliced carrots frozen
4 celery sticks sliced in 3 length wise and then slice to cubes
2 Tbsp. all purpose flour
5 1/2 c. chicken stock
1 tsp. sage
1 tsp. Dry thyme
1 tsp. pepper
2 bay leaves make sure to pull out before serving your dumpling soup
2 lbs. cooked turkey, or chicken cubed
1 sm. Bag frozen corn
16 oz heavy cream
1/2 onion diced
2 tbsp. Corn starch
For Dumplings with a whisk mix dry ingredients well then add butter mix the add milk combine with hand dump it over hour dry counter knead until combined then roll out to about a 1/4 inch and cut out into small to medium size. Drop into soup later let them sit and rest while you do the soup.
1 cup all purpose flour
3 tps baking powder
1 tsp sugar
1/2 tsp salt
1 Tbsp. butter
1/2 cup skim milk
Make the Dumplings first and set aside for later.
Pour oil and Melt the butter over medium heat in a large pot, add the onions, carrots, celery, cook until soft, about 5 to 8 minutes then add garlic and cook another 2 minutes. Whisk all the dry ingredients until fully combined and drizzle it into the pot over cooked veggies, cook about a minute mixing and stirring, slowly add the chicken stock, begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined, do about 5 tbsp. Now add corn stir and turkey and stir, mix well and then add the rest of the stock, save 1/2 of stock on the side add corn starch mix and set aside, towards the end you will be able to add it. Now set your heat on high and bring the soup to a boil until about four minutes uncovered, and heavy cream, stirring to combine and cooking until it boils again once it starts to boil add the Dumplings spread around a few at a time so it won't stick stir add more and repeat until all the dough is all in cover and boil for 4 minutes uncover add the 1/2 cup of stock with the corn starch mix well cook for a minute and your done.
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