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Turkey with Dumplings Soup

Rated as 4.5 out of 5 Stars

"This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days."
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1 h 25 m servings 303
Original recipe yields 10 servings


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  1. Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
  2. Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
  3. For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.


  • Cook's Notes:
  • May use 2 cups of leftover turkey stock/broth instead of beef broth.
  • Substitute green beans with peas if desired.

Nutrition Facts

Per Serving: 303 calories; 12.7 28.8 18 76 1161 Full nutrition

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Read all reviews 3
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Very easy recipe to follow. I made some subtle changes only based on my personal preferences. I didn't add the carrots, green beans or peas because my wife doesn't like them, however, I'll proba...

My family loved it. It taste incredible

Changed the vegetables with mixed. No worchestishire. Amazing and filling.