As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
During the colder months I have a horrible time staying warm. I can often be found on the couch under my blanket because I have trouble staying warm. I drink a ton of coffee and tea simply to keep me warm from the inside out. I’m not sure why this is a problem but it always is.
That’s why I like making soup at least once a week in the colder months. In addition to keeping me warm, soup is great to make because there is always plenty leftover the next day for lunch. Some of my favorite soups to make are chicken noodle soup (where my husband makes homemade noodles), beef vegetable soup, and potato soup. These are the ones I most often make but I like to try to add in one or two different soups every month.
This soup is thick and combines turkey and vegetables. I haven’t had many turkey soups so it was very intriguing to me. I also figured that since it was more of a stew then a soup it would be super filling and I wouldn’t have to make any side dishes.
Of course when I say I won’t make any side dishes that doesn’t mean I won’t make bread. I believe that every soup needs bread with it. Sometimes I just pop some rolls in the oven and other times I’ll make a loaf of bread. Since I’m trying to cut my carbs (but not eliminate them!) I didn’t want to make an entire loaf of bread. So I ended up making a dozen easy drop biscuits.
Biscuits are great to make with soup because they take less then 20 minutes to bake and you can either eat them along side of the soup or you can put them in the soup. Either way tastes great!
This stew was fairly thick It was filled with plenty of vegetables and some cut up turkey breast. It’s basically jut flavored with the vegetables and some chicken broth. Surprisingly it has a ton of flavor. The easy biscuits go perfectly with this soup and we enjoyed it for dinner the night I made it as well as for lunch the next two days.
For the biscuits:
- 1 1/2 c. flour
- 6 Tablespoons cold butter, cubed
- 1/2 c. nonfat milk
- 2 teaspoons dried thyme
- 1 teaspoon salt
For the stew:
- 2 Tablespoons olive oil
- 1 lb. skinless, boneless turkey bread, cut into 1 inch pieces
- 2 medium onions, chopped
- 2 c. carrots, diced
- 2 teaspoons dried sage
- 1 Tablespoon herbs de provence
- 4 garlic cloves, minced
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1 (8 oz) package mushrooms, sliced
- 6 c. chicken broth
- 2 large potatoes, diced
- Preheat the oven to 375 degrees.
- Place the flour in a medium bowl. Add the butter and using your fingers mix the butter with the flour until the mixture resembles pebbles.
- Stir in the milk, thyme, and salt and mix until just combined.
- Drop the dough by heaping tablespoons onto a foil lined baking sheet. Bake for 18-20 minutes. Remove from oven and cool.
- Meanwhile, heat a Dutch oven over medium high heat. Add 1 tablespoon of oil to the pan. Add the turkey and cook for 5 minutes.
- Add the remaining oil, onions, carrots, sage, herbs de provence, garlic, black pepper, paprika, and mushrooms. Cook for 5 minutes.
- In a small bowl combine the flour and 1/2 cup of chicken stock. Mix until smooth. Add the remaining stock to the Dutch oven and bring to a boil. Stir in the flour and stock mixture.
- Add potato and simmer for 20 minutes or until the stew has thickened.
- Serve with biscuits.
Recipe adapted from Cooking Light March 2016