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 and @skinnytaste.

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Credit: Greg DuPree

Recipe Summary

30 mins
1 hr
Serves 6 (serving size: 1 1/2 cups soup and 3 dumplings)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

250 calories; fat 5g; saturated fat 2g; protein 27g; carbohydrates 24g; fiber 2g; sugars 3g; sodium 666mg.