Turkey with Dumplings Soup

4.5
(4)

This recipe for turkey dumpling soup is the perfect way to use up your Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a savory turkey and vegetable stew. It's a comforting, main dish soup that really hits the spot on chilly fall and winter days.

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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
10

Put your leftovers to good use with this turkey dumpling soup. Full of hearty ingredients and rich flavor, turkey with dumplings soup recipe is the perfect day-after-Thanksgiving meal.

Turkey Dumpling Soup Ingredients

Here's what you'll need to make the best turkey dumpling soup of your life:

For the soup:

· Butter: This turkey dumpling soup starts with veggies sautéed in butter.
· Vegetables: You'll need diced onion, celery, and carrots (your basic mirepoix).
· Beef consommé: If you don't have beef consommé on hand, you can use leftover turkey broth or stock.
· Seasonings: The turkey with dumplings soup is seasoned with salt, black pepper, and two teaspoons of Worcestershire sauce.
· Turkey: This soup is a great use for leftover cooked turkey.
· Green beans: Frozen green beans give the soup a nutritious boost. You could use frozen peas instead.
· Flour: All-purpose flour thickens the soup, making it extra hearty.

For the dumplings:

· Flour: You'll need some more all-purpose flour for the dumplings (1 ½ cups, to be exact).
· Parsley: Fresh parsley gives the dumplings a pop of flavor and color.
· Baking powder: Baking powder acts as a leavener, which means it helps create light and fluffy dumplings.
· Seasonings: These dumplings are seasoned with salt and poultry seasoning.
· Milk: Reduced-fat milk adds flavor, richness, and moisture. You can substitute your favorite alternative milk, if you like.
· Egg: An egg lends moisture and helps bind the dumplings together.

How to Make Turkey Dumpling Soup

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated turkey dumpling soup:

1. Make the soup: Sauté the vegetables in butter, then add 4 cups of water and the beef consommé. Season with salt and pepper and bring to a boil. Reduce the heat and simmer until the veggies are tender. Add the turkey and green beans.
2. Thicken the soup: Combine flour, water, and Worcestershire sauce in a separate bowl. Stir the flour mixture into the soup until it's thickened.
3. Make the dumplings: Mix the flour, parsley, baking powder, salt, and poultry seasoning together in one bowl and the milk and egg in another. Combine the wet and dry ingredients until the mixture is just-moistened.
4. Finish the soup: Drop the dumpling batter into the simmering soup by the spoonful. Cover and continue simmering until a toothpick inserted into the dumplings comes out clean.

How to Store Turkey Dumpling Soup

Allow this turkey dumpling soup to cool completely before storage. Keep it in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stove.

Editorial contributions by Corey Williams

Ingredients

  • ½ cup butter, cubed

  • 8 medium carrots, cut into 1-inch chunks

  • 4 stalks celery, cut into 1-inch chunks

  • 1 cup chopped onion

  • 4 ⅔ cups water, divided

  • 2 (10.5 ounce) cans condensed beef consommé

  • 2 teaspoons salt

  • ¼ teaspoon ground black pepper

  • 3 cups cubed leftover cooked turkey

  • 2 cups frozen cut green beans

  • ½ cup all-purpose flour

  • 2 teaspoons Worcestershire sauce

Dumplings:

  • 1 ½ cups all-purpose flour

  • 2 tablespoons minced fresh parsley

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • teaspoon poultry seasoning

  • ¾ cup 2% milk

  • 1 large egg

Directions

  1. Melt butter in a Dutch oven over medium-high heat. Add carrots, celery, and onion and sauté until soft, 5 to 10 minutes. Add 4 cups water, condensed consommé, salt, and pepper; bring to a boil. Reduce heat to low, cover, and cook until vegetables are tender, 10 to 15 minutes.

  2. Add turkey and green beans to the Dutch oven; cook for 5 minutes.

  3. Combine flour, remaining 2/3 cup water, and Worcestershire sauce in a bowl and stir until smooth. Stir flour mixture into the soup, increase heat, and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.

  4. While the soup is simmering, make the dumplings: Mix flour, parsley, baking powder, salt, and poultry seasoning together in a large bowl. Whisk milk and egg together in a separate bowl. Stir wet ingredients into the dry ingredient, mixing just until moistened.

  5. Drop tablespoons of dumpling batter into the simmering soup. Cover and simmer until a toothpick inserted into several dumplings comes out clean, 15 to 20 minutes.

Tips

You can use 2 cups leftover turkey stock or broth instead of condensed beef consommé, and frozen peas instead of green beans.

Nutrition Facts (per serving)

303 Calories
13g Fat
29g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 303
% Daily Value *
Total Fat 13g 16%
Saturated Fat 7g 35%
Cholesterol 76mg 25%
Sodium 1161mg 50%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 18g
Vitamin C 8mg 39%
Calcium 138mg 11%
Iron 3mg 16%
Potassium 458mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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