This cozy soup is a complete meal in one pot. It’s a great way to use up leftover holiday turkey and turn it into something new and delicious. The dumplings are soft, pillowy, and incredibly satisfying, while the broth is rich and layered with flavor. Plus, it’s easy to customize based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked turkey, shredded or chopped
Carrots
Celery
Onion
Garlic
Butter or oil
All-purpose flour
Chicken or turkey broth
Bay leaf
Dried thyme or poultry seasoning
Salt and pepper
Fresh parsley (optional)
For the Dumplings:
All-purpose flour
Baking powder
Salt
Milk
Butter (melted) or oil
Directions
In a large pot, melt butter or heat oil over medium heat. Sauté the onions, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
Stir in flour to coat the vegetables and cook for 1–2 minutes to form a light roux.
Gradually pour in the broth while stirring to avoid lumps. Add the bay leaf, thyme, salt, and pepper.
Bring the soup to a boil, then reduce to a simmer and cook for 10–15 minutes, or until the vegetables are tender.
Stir in the cooked turkey and continue simmering while you prepare the dumpling dough.
In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. Do not overmix.
Drop spoonfuls of dumpling dough directly onto the simmering soup. Cover the pot with a lid and cook for 12–15 minutes without lifting the lid, until dumplings are puffed and cooked through.
Remove the bay leaf, check seasoning, and garnish with fresh parsley before serving.
Servings and timing
This recipe serves 6. Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
Add greens: Stir in spinach, kale, or peas at the end for extra nutrition and color.
Creamy version: Add a splash of cream or half-and-half for a richer soup base.
Spiced up: Add a pinch of cayenne or smoked paprika for a subtle heat.
Dumpling upgrade: Mix herbs like thyme or parsley into the dumpling dough for extra flavor.
Low-carb version: Omit dumplings and use cauliflower florets for a lighter soup.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. The dumplings may absorb more liquid, so you can add a splash of broth or water when reheating. Freezing is not recommended with dumplings, as they can become soggy or break apart after thawing.
FAQs
Can I use raw turkey instead of cooked?
Yes, but you’ll need to cook it in the soup until fully done before adding the dumplings.
Can I use chicken instead of turkey?
Absolutely. This recipe works perfectly with cooked chicken as well.
What kind of broth should I use?
Turkey broth is ideal, but chicken broth works just as well.
Do I need to cook the dumplings separately?
No, the dumplings cook directly in the simmering soup, absorbing flavor as they steam.
How do I know when the dumplings are done?
They should be puffed, firm, and no longer doughy in the center. A toothpick inserted should come out clean.
Can I make this in a slow cooker?
Yes, cook the soup on low for 6–8 hours or high for 3–4 hours, then add dumplings and cook covered for 30–40 minutes more.
Can I make the dumpling dough ahead of time?
It’s best made just before adding to the soup for best texture, but you can mix dry ingredients ahead and add wet ingredients when ready.
Can I freeze this soup?
Freezing is not recommended with dumplings, but you can freeze the soup base without dumplings and make fresh ones when reheating.
What vegetables can I add?
Try mushrooms, green beans, parsnips, or corn for added variety.
Can I make gluten-free dumplings?
Yes, use a gluten-free flour blend with baking powder, and adjust the liquid as needed to get the right dough consistency.
Conclusion
Turkey Soup with Dumplings is the kind of soul-warming dish that feels like a hug in a bowl. It’s hearty, nourishing, and filled with flavor and texture, making it the perfect meal for leftover turkey or cozy family dinners. Whether you’re serving it after the holidays or just craving something warm and satisfying, this recipe delivers every time.
Turkey Soup with Dumplings is a hearty, comforting soup made with leftover turkey, vegetables, and fluffy dumplings cooked right in the flavorful broth. It’s a cozy one-pot meal perfect for chilly days or post-holiday dinners.
Ingredients
2 cups cooked turkey, shredded or chopped
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
2 cloves garlic, minced
2 tbsp butter or oil
2 tbsp all-purpose flour
6 cups chicken or turkey broth
1 bay leaf
1/2 tsp dried thyme or poultry seasoning
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp butter, melted (or oil)
Instructions
In a large pot, melt butter or heat oil over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
Add garlic and cook for 1 minute more.
Stir in flour to coat the vegetables and cook for 1–2 minutes to form a light roux.
Gradually pour in broth, stirring constantly to avoid lumps. Add bay leaf, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until vegetables are tender.
Add the cooked turkey and continue to simmer while preparing the dumpling dough.
In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter just until combined—do not overmix.
Drop spoonfuls of dough onto the simmering soup. Cover and cook for 12–15 minutes without lifting the lid.
Remove bay leaf, taste and adjust seasoning, and garnish with fresh parsley before serving.
Notes
Do not lift the lid while the dumplings are cooking to ensure they steam properly.Make it creamy by stirring in a splash of cream or half-and-half before serving.Use gluten-free flour for the dumplings if needed.Add greens like spinach or peas at the end for extra nutrition.Best enjoyed fresh; dumplings may become soggy when frozen.
