My creamy turkey and dumplings soup is packed with tender chunks of turkey simmered in a rich, savory broth loaded with homemade dumplings.
Whether you have leftover holiday turkey or are just craving a comforting bowl of soup loaded with flavor by the spoonful, this turkey dumpling soup recipe is a surefire hit!
Ingredients & Substitutions
- Cooking oil - Olive oil is perfect, or you can substitute butter.
- Fresh carrots
- Celery ribs
- Yellow onion
- Garlic cloves
- Butter
- All-purpose flour
- Turkey stock - You can substitute chicken broth or chicken stock.
- Boneless turkey breast - Chicken meat can also be used. Rotisserie chicken is perfect.
- Fresh sage - Fresh thyme or rosemary can be substituted.
- Fresh ground black pepper
- Fresh parsley
- Heavy cream - Half and Half or milk can be substituted.
- Large eggs
- Milk
- Baking powder
How to make it
Begin making this turkey and dumplings soup recipe by swirling oil in a large Dutch oven, or another large pot, and adding your chopped carrots, celery, and onion. Sauté the vegetables until they are tender and starting to brown. Then add the garlic and cook for an additional two minutes.
Remove the sauteed vegetables and set aside.
Reduce the heat to medium-low, and melt butter in the pot. Whisk in the flour and continue to cook while whisking until the flour mixture begins to turn a nutty brown. Then slowly add the turkey stock, while whisking, until all the liquid has been incorporated into the flour.
Return the vegetables to the soup pot, and add the turkey meat, fresh sage, and black pepper. Bring the soup to a simmer and cook for 30 minutes.
Make the dumplings after the soup has simmered for 15 minutes by combining the flour, egg, milk, parsley, and baking powder together in a mixing bowl. Then roll marble-sized balls of dumpling batter between your hands and drop them into the soup. Continue simmering soup for 15 minutes.
At the end of the simmer, add the heavy cream, fresh parsley, and adjust the saltiness.
Storing & Reheating Leftovers
Leftover turkey and dumplings soup can be kept in the refrigerator for up to one week when stored in an airtight container. Alternatively, it can also be frozen for up to two months when placed in a freezer-safe container.
This is a great recipe to make in advance because it reheats easily in the microwave or on the stovetop. Simply warm it through, then serve.
Turkey and Dumplings Soup
Equipment
- Large Bowl
Ingredients
- 2 tablespoon cooking oil or butter
- 2 carrots chopped
- 2 ribs celery chopped
- 1 yellow onion chopped
- 2 cloves garlic minced
- 6 tablespoon butter
- ⅓ cup flour
- 7 cups turkey stock (or chicken stock)
- 2 pounds boneless turkey breast cut into ½" cubes (can substitute chicken meat)
- 1 branch fresh sage
- ¼ teaspoon fresh ground pepper
- salt to taste
- ¼ cup chopped parsley
- 1 cup heavy cream
Dumplings
- 2 large eggs
- ⅓ cup milk
- 1 ½ teaspoon baking powder
- 1 ½ cups flour
- ½ teaspoon salt
- 1 tablespoon chopped parsley
Instructions
- Pour cooking oil into a large pot or Dutch oven set over medium-high heat and add chopped carrots, celery, and onions. Saute until the vegetables begin to get tender, then add minced garlic and cook for an additional two minutes. Then, remove the vegetables from the pot and set them aside.
- Reduce the heat to medium-low, then melt butter in the pot and whisk in the flour to form a roux. Whisk the roux while cooking until it starts to turn a light brown. Then slowly add splashes of turkey stock into the flour mixture. Whisk the liquid until it has fully incorporated, then repeat until all the stock has been added.
- Return the sauted vegetables to the soup pot, along with the chopped turkey meat, fresh sage, and black pepper. Bring the soup to a simmer and cook for 30 minutes, then add heavy cream and parsley. Taste for salt, adjusting as needed.
Dumplings
- Combine all of the dumpling ingredients in a large bowl and work them together.
- When there are 15 minutes remaining to simmer the soup, wet your hands to prevent the dumpling mixture from sticking, and roll marble-sized dumplings between your palms and drop them into the soup. Let the soup continue to simmer, then serve.
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