Lunch / Dinner
Chicken Soup with Turnip Dumplings
Fluffy turnip dumplings make this Chicken Soup a hearty supper for chilly winter nights.
Ingredients
SOUP:
DUMPLINGS:
Instructions
For Soup: Bring chicken, turnips, salt, pepper, and 8 cups water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium, cover, and cook for 45 minutes. Let cool for 15 minutes. Remove chicken and turnips from broth. Shred chicken, and return to Dutch oven. Peel turnips, and place in the work bowl of a food processor; purée until smooth. Reserve 1 cup turnip purée for dumplings.
Add carrots and onion to Dutch oven, and cook for 15 minutes. Add greens, and cook for 10 minutes more.
For Dumplings: Combine reserved 1 cup turnip purée, flour, baking powder, salt, oregano, and garlic powder in a large bowl. Stir in milk. Bring soup to a boil. Using a 2-tablespoon scoop, drop dumplings into soup. Reduce heat to medium. Cover and cook until a wooden pick inserted in center of dumplings comes out clean, about 10 minutes.