Instant Pot Turkey and Sage Dumpling Soup

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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