This Turkey Dumpling Soup is the most amazing comfort food! Easy enough for a weeknight meal, good enough for guests!
I think some day, in my next life, I am going to make a coffee table book entitled: Things I Never Thought I Would Hear Myself Say.
It would be full of all the nonsense that comes out of my mouth on the daily. Things that really should only be said in sitcoms. Starring cartoons characters.
Things like
Well that’s what happens when you jump on the trampoline with princess shoes on.
And
Please put the light saber down before you go the the bathroom.
I might throw in a
Your little sister is not a puppy! You cannot play fetch with her!!
You know. Just for good measure.
And I would stick in all the things that other parents never thought they would hear themselves say. Because I know that you all say things too. The “If you are going to have your hands in your pants please be in your bedroom” things. Admit it.
You guys! Don’t you think I have a best seller on my hands??
In the meantime, I will keep my day job and keep making you things like this Turkey Dumpling Soup.
This soup is insanely good. Three {cough} meals in a row good.
It’s totally perfect for using up your left over turkey (and corn!!), but if you just want to make it as a regular weeknight meal through the winter . . . well . . . I’ll probably be doing the same.
Some notes about this recipe:
- Since this soup has a few moving parts to it (like things you need to be doing while different things are cooking), it’s a good idea to read the whole recipe first and then start cooking.
- When you are making the roux, the thickening agent for the soup, go slow. First combine all the flour with the butter, and then sloooooooowly add the chicken stock. It literally takes me a solid two minutes to add all four cups.
- To make sure that your dumplings are fluffy and not tough, make sure not to over cook them. Mine were done perfectly after four minutes of simmering.
- I think this would be FANTASTIC if made with turkey stock. I know there are some great recipes out there that use the left over turkey bones to make stock. I haven’t mastered it yet, but when I do I will come back and update.
- This soup should have onions in it. “I swear to not cook with onions” was part of my wedding vows, so I left them out, but you should add them.
Turkey Dumpling Soup
Ingredients
- 3 TBSPs butter
- 2 garlic cloves
- 2 large carrots diced
- 2 celery stalks diced
- 2 TBSPs all purpose flour
- 4 cups chicken stock
- 1 tsp sage rub
- 1 tsp dried thyme
- 1/2 tsp salt see note
- 1/4 tsp pepper
- 2 bay leaves
- 2 cups cooked turkey cubed
- 1 cup frozen corn
- 8 oz heavy cream
For Dumplings
- 1 cup all purpose flour
- 2 tsps baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1 TBSP butter
- 1/2 cup skim milk
Instructions
- Melt the butter over medium heat in a large stock pot.
- Add the carrots, celery, and garlic and cook until soft, about five minutes.
- Whisk in the flour until fully combined. Very very slowly add the chicken stock. Begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined. Towards the end you will be able to add it a little more quickly. This should take about two minutes.
- Add the sage, thyme, salt, bay leaves, and pepper and bring to a simmer. Allow to simmer for five minutes.
- While the soup is cooking, whisk together 1 cup of flour, 2 tsps of baking powder, 1 tsp of sugar, and 1/2 tsp salt. Cut in 1 TBSP cold butter. Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour. Gently drop about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.
- Finally, gently stir in the cooked turkey, frozen corn, and heavy cream, stirring to combine and cooking about one minute more until combined. Remove bay leaves and serve.
Notes
did you make this
Turkey Dumpling Soup
Tracy bell says
So good!! I used the mixed vegetables carrots green beans corn and peas. I love the flavors and textures. I was expecting more liquid but the thickness is just fine. If I add more chicken stock will that ruin recipe? Oh and I used whole milk instead of heavy cream.
More chicken stock won’t ruin the recipe at all. It will just make it a little thinner.
Patricia Armstrong says
This was so easy!! Great flavor and texture! Thank you for the recipe!
I’m so happy you liked it!
Alicia Kelso says
Where are the onions in your recipe?
You mentioned onions, but didn’t include them.
While we can all figure it out, probably sautee them until soft, should they do that with the carrots in your opinion/experience.
I like what you’ve put in this so far, just want to know about the onions.
That last point was to mention that onions would be delicious, but I left them out because my husband doesn’t like them. If you want them in the soup, I would use a small yellow onion and include it in step 2.
Peony says
Super delicious. I did things in a bit different order based upon what was already cooked up (carrots and onion already soft from being cooked to make the turkey stock from the carcass), and I probably didn’t pour the stock into the roux slow enough (wasn’t as thick a soup as I was hoping), but essentially followed the flavor profile. Soooo good! Excellent for these cold days with a foot of snow outside.
I’m so glad you liked it, Peony!
George says
I was looking for a good way to use my left over turkey. I first found your casserole recipe but also wanted to try your dumpling recipe and am very I did. Very good. I usually tweek these to what I have on hand and like to add or subtract spices to taste. Thank you for a very good start. keep it up, cooking that is.
I’m so glad you liked it!
Lori says
I made this soup last night with some leftover turkey from Christmas. I loved it! It was so perfect and flavorful. My husband thought it was fabulous as well. I will use this recipe on turkey or chicken soup in the future. Even without dumplings it would be wonderful.
Thank you!
Lori
I’m so glad you liked it, Lori! Thank you for taking the time to let me know!
Jennifer says
I made this with leftover turkey the other day and it was a big hit with my husband! Do you know if it freezes well?
I’m so happy you liked it! This soup isn’t my favorite for freezing because of the dumplings.
Angela Edwards says
Just made this after spending 6 hours on a turkey stock and wow! It’s going to be a tradition in this house.
I’m so happy to hear that you enjoyed it!
Sara says
Can I make it a day ahead and will the dumplings and consistency be okay reheated?
My preference with this recipe is to make it the day of because of the dumplings.
Verlana says
This recipe was awesome! I did add 1/2 of an onion and mixed the celery because I didn’t have any. With these changes, it was still so delicious. I printed it and am adding it my faves❤️
I’m so glad you liked it!