Leftover Turkey Soup with Rosemary Parmesan Dumplings

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 4 cups chicken broth
• 2 cups cooked, diced turkey
• 1/2 cup frozen peas
• 1/2 cup all-purpose flour
• 2 tablespoons chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, carrots, and celery and cook until the vegetables are tender, about 5 minutes.
3. Stir in the oregano, rosemary, thyme, and paprika and cook for 1 minute.
4. Add the chicken broth and turkey and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
5. Add the peas and simmer for 5 minutes.
6. Meanwhile, in a medium bowl, whisk together the flour, parsley, Parmesan, rosemary, salt, and pepper.
7. Slowly add 1/4 cup of water to the flour mixture and stir until a thick dough forms.
8. Using a teaspoon, drop the dough into the simmering soup.
9. Simmer for 10 minutes, or until the dumplings are cooked through.
10. Serve hot.

Interesting Facts

• Leftover turkey soup is a great way to use up any leftover turkey you may have from the holidays.
• This soup is a great way to get your family to eat more vegetables.
• The dumplings in this soup add a great texture and flavor to the soup.