This Creamy Turkey and Dumpling Soup is a great way to use up leftover turkey and herbs from Thanksgiving. Or substitute with chicken to make any time of the year!
*Originally published November 2015. Photos and text updated.*
Creamy Turkey Dumpling Soup
Turkey dumpling soup is pure comfort food in my opinion. It’s hearty, full of vegetables, and easy to make.
I am using the standard vegetables of onion, celery, carrots, and potatoes but feel free to toss in some corn and peas as well.
And the best part of the soup…..the dumplings. The dumplings are basically drop biscuits and they cook up so light and fluffy. Don’t worry they are easy to make, I promise!
Leftover Turkey Soup Recipe
If you are looking for a great way to use up some leftovers from Thanksgiving this soup is great.
It uses leftover turkey, herbs or poultry seasoning, and I will even include a recipe for stuffing dumplings.
This soup can also be used with leftover cooked chicken as well. That way you can make it whenever you please.
Ingredients for Turkey Dumpling Soup
- Chicken stock or broth: You can make your own stock using the leftover turkey carcass or you can use broth or stock from the store.
- Leftover turkey: Use both the white and dark meat if you have it. It will provide more flavor that way. Also, a great substitute is a rotisserie chicken. And if you don’t have either of those you can boil some chicken pieces in broth and substitute with that. And don’t forget to use that broth you cooked the chicken in!
- Vegetables: Usually after Thanksgiving, there is extra celery, onions, possibly carrots, and potatoes that need to be used up. You may even have other vegetables to use so feel free to add them to the soup as well!
- Fresh herbs or poultry seasoning: Some people like to cook with fresh herbs and some with poultry seasoning so I will include the amounts for both and you decide which to use.
- Milk or half and half: This adds a nice touch to make it a little more luxurious. However, feel free to leave it out if you prefer.
- Dumplings: I am making from scratch dumplings and I PROMISE they are not hard to make. But if you would rather you can use a can of biscuits. Cut each biscuit into fourths and drop into the soup. Cover and cook according to the recipe. There is also an option to use leftover stuffing to make dumplings.
How to make Turkey Dumpling Soup
- Decide whether or not you will be making your own broth. If so, you will need to allow time to finish the broth before starting on the soup.
- Sautee the vegetables just to soften the onion and release the flavor of the garlic. I like to season my vegetables with a little salt and pepper during this time as well.
- Sprinkle with flour and cook for 1 minute. This will help thicken the soup.
- Broth, stir in either your homemade broth or store bought.
- While the soup is coming to a boil prepare the dumplings. Stir the dry ingredients together then stir in the wet. It really is that simple!
- Drop the dumpling dough in 2 tablespoon amounts. Basically a heaping tablespoon will do. The dumplings will double in size as they cook.
- Cover that pot and don’t peek. It’s important not to peek because the steam is what cooks the dumplings. Every time you peek you let out the steam needed to cook them.
What to serve with Creamy Turkey Dumpling Soup
- A simple side salad
- Any leftover sides you may have from Thanksgiving
- And I’m pretty sure I don’t have to remind you about the leftover desserts, lol!
Creamy Turkey Dumpling Soup is the perfect way to use leftovers from Thanksgiving. It's hearty, full of vegetables, and easy to make. And the best part is the light and fluffy dumplings.
- 3 tablespoons butter
- 3 medium carrots, peeled and diced
- 3 large celery ribs, diced
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- ¼ cup (35g) all purpose flour
- 10 cups (2.3 liters) chicken broth/stock
- 1 cup (235ml) milk or half and half
- 4 cups (400g) chopped cooked turkey meat
- 1 teaspoon poultry seasoning
- 2 cups (300g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon poultry seasoning
- salt and pepper to taste
- ¾ cup (180ml) milk
- 1 large egg
In a large stockpot melt the butter over medium heat. Add carrots, celery, potatoes, and onion. Cook until onion is softened. Stir in garlic and cook for 30 seconds to 1 minute.
Stir in flour and cook for 1 minute. Stir in broth, turkey, milk, and poultry seasoning. Taste and add salt and pepper to taste. Bring soup to a simmer.
In a medium bowl combine the flour, baking powder, poultry seasoning, salt, and pepper. Stir in the milk and egg just until combined and there isn't any dry flour.
Drop batter by 2 tablespoonfuls on top of the soup. Cover with a tight fitting lid and simmer for 15 minutes. Don't peek.
- To replace poultry seasoning: Use your leftover herbs such as thyme, rosemary, sage, and parsley. Finely chop and add 1-2 tablespoons to your soup. Use 1/2-1 teaspoon in the dumplings.
- To make stuffing dumplings: Whisk together 2 large eggs with 1/3 cup of flour. Crumble 2 cups of leftover stuffing over egg mixture. Stir to combine. Use more flour if it is too sticky or add a little water 1 tablespoon at a time if it’s too dry to form into balls. Use about 2 tablespoons of stuffing mixture to make dumplings. Drop on top of simmer soup, cover, and simmer for 8-10 minutes. Don’t peek!
- Canned biscuit dumplings: You can replace the dumplings with canned biscuits. Cut each biscuit into fourths and drop into the simmering soup. Cover and simmer for 15 minutes. No peeking!
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition information caluculated using whole milk.