Unfortunately the chest cold that hit my parents over Thanksgiving weekend has now come to me.  The only good thing about being sick is that it gives you an excuse to have your favorite comfort foods.  One of my favorites is Chicken and Dumpling Soup–way better than Chicken Noodle in my opinion.  I even convinced a soup-hating friend that soup is actually delicious with this soup.  Since we have leftover turkey from Thanksgiving, this is the perfect time to whip up a batch of Turkey and Dumpling soup.  This is delicious, full of veggies, turkey and dumpling clouds.  And even better, we had all the ingredients on hand.

If you make this with chicken instead of turkey you can get one of those pre-made rotisserie chickens from the grocery store or you can cook some chicken breasts in the oven/stove.

Turkey and Dumpling Soup

Serves 4-6

• 1 Tbsp extra-virgin olive oil
• 1 large onion, diced
• 4-5 large carrots, peeled and diced
• 4-5 stalks celery, diced
• 2 large bay leaves
• 1 tsp dried thyme
• 1 Tbsp butter
• 1/4 cup flour
• 6 cups chicken broth
• salt and pepper to taste
• 1 1/2 cup frozen peas

Dumplings:

• 2/3 cup bisquick
• 3 Tbsp milk
• 1 Tbsp chopped herb, like basil or parsley (optional)

In a large heavy pot, heat oil over medium high heat.  Add onion, carrots, celery, bay leaves, and thyme.  Saute until vegetables are soft.  Add butter and flour and mix for about 1-2 minutes.  Add chicken broth and mix well, bring to a boil.  Adjust seasoning as needed.  In a separate bowl use a fork to mix bisquick, milk and herbs together.  Reduce heat to a simmer and add peas.  Then spoon dumpling batter into the soup, cover and let simmer for 20 minutes, until dumplings have fluffed up.  Spoon into bowls and enjoy!