This Creamy Turkey and Dumpling Soup is a great way to use up some leftover Thanksgiving turkey! It’s super simple and the dumplings are my favorite part!!
It has been really cold here and with snow on the ground what better way to warm up than a big bowl of comforting soup.
We have had 2 snow storms over the past 2 weeks so soup has been on my brain and since my husband was gone for those 2 weeks I made all kinds of soup. (if you remember he is not a soup person, I don’t know why either!) However, I am slowly reforming his tastes, slowly!
Now, I said earlier that this is a pretty easy soup and it is. Especially if you are going to be using leftover turkey or you could even use some leftover roasted chicken. Or even rotisserie chicken, mmmm. It takes about 30 minutes for this soup which is great because usually soup is something that you cook for most of the day.
Now, if you don’t have any leftover poultry don’t worry you can still make this soup. Just use enough broth with some water to cover the chicken or turkey breast, which ever you prefer to use. Then cover with a lid and simmer for 1 1/2 – 2 hours or until the meat easily falls off the bone. Shred your meat then proceed with the rest of the recipe.
On to the dumplings. Don’t be afraid of dumplings if you haven’t made them before. They are almost impossible to mess up. Just drop the dough by tablespoonfuls on top of the simmering soup, cover and let cook. The only thing that is very important is not to lift the lid while the dumplings cook. That way none of the heat or steam is lost which is what cooks the dumplings. See easy peasy!!
So, tell me what are some of the foods you come up with after Thanksgiving???
Creamy Turkey and Dumpling Soup- this is an easy soup to make after Thanksgiving. And the dumplings are tender and have a secret ingredient in them!
10 minPrep Time
18 minCook Time
28 minTotal Time
- 2 quarts (8 cups) chicken broth
- 3 cups chopped cooked turkey or chicken
- 4 medium carrots, chopped
- 1 small onion, chopped
- 2 celery ribs, chopped
- 2-3 cloves garlic, minced
- 1 teaspoon poultry seasoning
- salt and pepper to taste
- 1 (12 oz) can evaporated milk
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup cottage cheese
- 1/2 cup milk
- Combine all soup ingredients EXCEPT for the evaporated milk in a large 6 quart cooking pot or dutch oven. Cover and simmer for 10 minutes.
- To make dumplings in a large bowl combine the flour, baking powder, parsley, salt and pepper. Stir in the remaining ingredients just until combined.
- Add the milk into the soup.
- Drop the dumpling dough by tablespoons on top of the soup. Cover and simmer for 18 minutes or until the dumplings when tested with a toothpick come out clean. DO NOT PEAK at the dumplings for those 18 minutes.
If using raw turkey breast or whole chicken add in enough broth and water to cover. Then cover with a lid and simmer for 1 1/2 -2 hours or until meat easily falls off of the bone. Shred meat and then continue with the recipe.