Gluten Free & Allergy Friendly Turkey Dumpling Soup

A healthy, satisfying, and savory use for all of that leftover turkey after Thanksgiving. This soup is remarkably versatile - we like dried parsley in ours, but most any herb will work well!
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 3 quarts soup


1 lb leftover turkey, diced or torn into bite-sized pieces
2 quarts turkey or chicken stock
1/2 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
1/2 cup fresh or frozen peas
1/2 cup peeled and chopped yukon gold or red potatoes
1/2 teaspoon dried parsley
salt and pepper, to taste
1 tablespoon rice bran oil
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 egg, beaten
2 tablespoons melted coconut oil
3/4 cup rice milk (or milk of choice)

How To

Heat a 4 quart soup pot to medium heat on the stove with 1 tablespoon rice bran oil. Sweat the carrots, onions, and celery with a pinch of salt until soft and translucent, about 5 minutes. Add the turkey, stock, parsley, peas, and potatoes, and simmer until the potatoes are tender, about 20 minutes.
While the soup is cooking, make the dumpling batter. Combine the dry ingredients in a medium bowl. Stir in the egg, coconut oil, and enough milk to make a stiff but moist batter. Drop teaspoonfuls into the soup, and cover.
Cook for another 15 to 20 minutes at a medium low heat.