Turkey And Dumpling Soup

• 1 tablespoon olive oil
• 2 celery ribs, chopped
• 1/2 cup chopped onion
• 1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
• 3-1/2 cups frozen mixed vegetables (about 16 ounces)
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 2-1/2 cups coarsely shredded cooked turkey or chicken
• 2 cups biscuit/baking mix
• 2/3 cup 2% milk

1. In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer.
2. Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.

olive oil, celery, onion, red potatoes, mixed vegetables, pepper, thyme, cartons, turkey, biscuitbaking, milk

Taken from www.tasteofhome.com/recipes/turkey-and-dumpling-soup/ (may not work)