Turkey & Sage Dumpling Soup

 

Ingredients

Ingredient Checklist

• 1 tablespoon unsalted butter
• 1 cup chopped celery
• 1 cup chopped carrots
• ½ cup diced onion
• 1 garlic clove, minced
• 4 ¼ ounces (about 1 cup) plus 2 Tbsp. all-purpose flour, divided
• 7 cups water
• 1 ½ tablespoons reduced-sodium turkey or chicken bouillon (such as Better Than Bouillon)
• 1 ¼ pounds boneless, skinless turkey breast cutlets
• 4 teaspoons minced fresh sage, divided
• 2 bay leaves
• ¼ teaspoon black pepper, divided, plus more for garnish
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 large egg yolk, beaten
• ½ cup skim milk
• Chopped fresh flat-leaf parsley

Directions

Instructions Checklist

• Step 1

  Melt butter in an Instant Pot set to sauté. Add celery, carrots, onion, and garlic; cook until soft and fragrant, 5 to 8 minutes. Sprinkle 2 tablespoons flour over vegetables, stir, and cook 1 minute.

• Step 2

  Add 7 cups water, bouillon, turkey, 1 tablespoon sage, bay leaves, and 1/8 teaspoon pepper. Cover and cook on high pressure 20 minutes. Release pressure with quick or natural release. Remove turkey; shred or chop. Discard bay leaves; return turkey to pot. Turn Instant Pot to sauté; bring back to a boil.

• Step 3

  Combine remaining 1 cup flour, baking powder, remaining 1 teaspoon sage, salt, and remaining 1/8 teaspoon pepper. Whisk together egg yolk and milk; stir into flour mixture until just blended. Form dough into dumplings using a teaspoon, and drop into soup. (They will expand.) Partially cover; cook until dumplings are cooked through and tender, about 3 minutes. Garnish with pepper and parsley.