Active Time: 30 MinsTotal Time1 Hour
Yield: Serves 6 (serving size: 1 1/2 cups soup and 3 dumplings)
Can’t find turkey cutlets? Use chicken cutlets or breasts. Serve the soup with a crunchy salad and citrus vinaigrette. Gina Homolka is the founder of skinnytaste.com and @skinnytaste.
Ingredients
- 1 tablespoon unsalted butter
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup diced onion
- 1garlic clove, minced
- 4.25 ounces (about 1 cup) plus 2 Tbsp. all-purpose flour, divided
- 7 cups water
- 1 1/2 tablespoons reduced-sodium turkey or chicken bouillon (such as Better Than Bouillon)
- 1 1/4 pounds boneless, skinless turkey breast cutlets
- 4 teaspoons minced fresh sage, divided
- 2bay leaves
- 1/4 teaspoon black pepper, divided, plus more for garnish
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1large egg yolk, beaten
- 1/2 cup skim milk
- Chopped fresh flat-leaf parsley
Nutritional Information
- Calories 250
- Fat 5g
- Satfat 2g
- Unsatfat 2g
- Protein 27g
- Carbohydrate 24g
- Fiber 2g
- Sugars 3g
- Added sugars 0g
- Sodium 666mg
- Calcium 10% DV
- Potassium 11% DV
- Calories 250
- Fat 5g
- Satfat 2g
- Unsatfat 2g
- Protein 27g
- Carbohydrate 24g
- Fiber 2g
- Sugars 3g
- Added sugars 0g
- Sodium 666mg
- Calcium 10% DV
- Potassium 11% DV
How to Make It
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.
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