1 teaspoon olive oil
1/2 onion, minced
2 carrots, diced
2 stalks celery, sliced thinly
1 garlic clove, smashed and minced
16 ounces (2 cups) reduced sodium chicken stock
12 (1.5 cups) ounces water
4 ounces (0.5 cup) white wine
8 ounces shredded, cooked turkey (or chicken)
1 teaspoon rubbed sage
Salt and pepper to taste
1/4 cup cottage cheese
1 tablespoon water
1/2 cup flour
1 teaspoon seasoning (I used Penzey's Sunny Paris. Alternative combinations could be tarragon and thyme, onion and garlic powder, or sage and celery seed)
- In a medium to large sauce pan (3-4 quart), heat the olive oil over med-high heat. Add onion, carrots and celery. Saute until the onion begins to turn translucent.
- Add garlic. Saute another minute.
- Add stock, wine, cooked turkey and sage. Bring to a boil, reduce heat (medium-low, but not to a low simmer) to a low boil for 15 minutes.
- While you wait for the soup to boil, mix together dumpling ingredients.
- After 15 minutes, increase the heat to medium-high.
- Using a soup spoon or tablespoon, drop dumpling batter into the soup by the spoonfuls. Cover, reduce heat to simmer, and let the dumplings cook for 15 minutes. They are done when a toothpick inserted comes out clean.
Sat fat: 1.2g