Turkey and Dumplings Soup
This hearty turkey and dumplings soup filled with turkey, vegetables, and fluffy buttermilk dumplings cooked right on top is a great way to use leftover turkey! Chicken is a great option too.
One of the best things about Thanksgiving is the leftovers, am I right? But even I can only eat so many turkey sandwiches before enough is enough. These turkey and dumplings are the perfect solution, turning leftovers into a completely new and different (and delicious!) meal. My family loves it! And I know yours will too.
Loaded up with carrots, potatoes, onions and turkey in a rich broth, the soup is fabulous enough on its own. But the dumplings on top are what really sends this dish to the next level. It’s cozy and satisfying, and exactly the kind of meal you’ll want on a chilly fall or winter day.
“I discovered this recipe last Thanksgiving looking for leftover ideas. I LOVE this soup — and who would have imagined apple juice would be so wonderful in turkey soup? I’m actually roasting turkey now (in February) just to make this soup. Thank you for such an amazing recipe!⭐⭐⭐⭐⭐” —from Elena
Table of Contents
- What are dumplings?
- Ingredients you'll need
- Make homemade turkey broth, if you want
- How to make turkey dumpling soup
- FAQs
- Other cozy soup recipes
- Get this recipe
What are dumplings?
Dumplings can mean a lot of different things, but in this context it’s a simple dough that’s either rolled out and cut, or portioned with a spoon and dropped right into a simmering soup to cook.
Dumplings are soft, tender, with lots of great flavor from both the dumpling itself and the broth it’s cooked in. No need to serve bread or rolls alongside this soup, it’s built right in!
Ingredients you’ll need
- Cooked turkey— White or dark meat, whatever thanksgiving leftovers you have. (This recipe can also be made with chicken.)
- Vegetables— Onions, carrots, potatoes, garlic, and fresh thyme.
- Turkey broth— Either homemade or store-bought.
- Apple cider— The secret ingredient! It adds flavor and a hint of sweetness. (NOT apple cider vinegar, I’ve had a few readers make that mistake.)
- Buttermilk dumplings— Made with flour, cornmeal, baking powder, baking soda, kosher salt and buttermilk.
Make homemade turkey broth, if you want
This is a completely optional step, but if you have any bones leftover from your Thanksgiving turkey, this is an easy way to infuse your soup with so much rich flavor. And thankfully, homemade broth isn’t hard at all to make! All you need is a bit of time.
- Prepare turkey bones. Remove any fat, skin, and turkey you hope to use for the soup.
- Add boned to a pot with vegetables and cover with cold water. Use onions, carrots, celery and herbs, and cover everything with cold water.
- Simmer for 2 hours. Stock needs a lot of time to extract the flavor from the bones and veggies. If you are short on time you can simmer for 30-60 minutes and add 1 Tbsp bouillon paste.
- Strain the broth. Remove bones and veggies with tongs and pass the broth through a fine mesh strainer to catch everything else.
- Use immediately or store in the fridge. It’ll keep in the fridge for 5-7 days.
How to make turkey dumpling soup
- Cook onions, carrots and garlic. Add them to a large pot or dutch oven with butter and cook about 5 minutes. Add flour and cook for 1-2 minutes more.
- Add broth, apple cider, potatoes, s&p and thyme. Pour in the broth while whisking so it absorbs the flour, then add other ingredients. Simmer for about 10 minutes until the potatoes start to soften.
- Mix dumpling dough. Combine the flour, cornmeal, baking powder, baking soda and salt in a bowl, then add the buttermilk and stir just until no dry streaks remain.
- Add turkey and spoon dumplings onto soup. Once turkey has been added, use a spoon or spring-loaded cookie scoop to evenly drop dumplings on top of the soup.
- Cover with a lid and cook till dumplings are done. Top with lid so there’s a 1-inch opening to let some steam escape. Simmer for about 10-15 minutes until dumplings appear dry on top (time will depend on size of dumplings).
FAQs
Yes, this recipe can be made with chicken and chicken broth instead of turkey.
You can use any high quality apple cider or apple juice in this recipe. I like to use Simply Apple juice. If you don’t have any, you can substitute for more broth. (DO NOT use apple cider vinegar!).
The dumplings are cooked from the bottom up, so once the tops appear dry they are cooked through and ready to eat.
Green beans, peas and corn are other vegetables you can add to this soup if you like. You can also use another herb like rosemary or sage, or a combination. I prefer fresh herbs for the best flavor (and I usually have them around at Thanksgiving time too).
You can prepare this soup and store in the pot it’s cooked in (if it’s oven proof). When ready to enjoy, warm in a 350°F oven for 30 minutes. A lot of the broth will get soaked up by the dumplings as it sits so it will be a lot less soup-like. But still tasty!
Other cozy soup recipes
- Potato Leek Soup with Italian Sausage
- Easy Weeknight Chili
- Lemon, Chicken and Farro Soup
- Cheesy Corn Chowder
Get this recipe
Turkey and Dumplings Soup
Ingredients
Homemade Turkey Broth (optional):
- Leftover turkey bones
- 1 small onion , quartered
- 2 carrots , chopped into large chunks
- 1 stalk celery , chopped into large chunks
- 1 small bunch of herbs like rosemary, thyme, sage and parsley
- Water , as needed
Soup:
- 2 tablespoons butter
- ½ cup (70 grams) chopped carrots
- 1 small onion , chopped
- 1 clove garlic , minced
- 2 tablespoons all-purpose flour
- 4 cups (1 liter) turkey or chicken broth , homemade or store-bought
- 1 cup (220 grams) quality apple juice or cider (see Note)
- 1 ½ cups (150 grams) chopped potatoes
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 2-3 cups (200-300 grams) cooked shredded turkey
- ½ cup (112 grams) milk or cream
Dumplings:
- 1 ½ cups (180 grams) all-purpose flour
- ½ cup (70 grams) cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup (227 grams) buttermilk
Instructions
To make the stock:
- Remove any excess skin and fat from the bones. Make sure to remove any turkey meat you hope to use for another purpose; any meat left on the bone will be very tough by the time the stock is done.
- Place the turkey bones in a large stock pot and add vegetables and herbs. Add enough cold water to cover all of the bones.
- Place over high heat and bring to a boil. Simmer for about 2 hours, adding more water as needed to keep the bones covered. Occasionally skim the surface of the stock with a spoon to remove any "scum" that may develop as it cooks.
- Pour stock through a fine mesh strainer. If desired, you can further strain out impurities by passing stock through a coffee filter.
- Pour into quart-sized containers and store in the fridge for up to 1 week or in the freezer for up to several months. Or use right away!
To Make the Soup:
- In a large pot melt the butter over medium heat. Add the carrots, onion and garlic and stir until soft and onions are translucent, about 5 minutes. Add flour and stir until vegetables are coated.
- Slowly pour in the turkey stock while whisking until it's all incorporated. Add the apple cider, potatoes, salt, pepper and thyme.
- Bring to a boil and simmer for about 10 minutes, or until potatoes are just starting to tenderize.
- Stir in the turkey and milk/cream.
To Make the Dumplings:
- While the soup is simmering, prepare the dumplings. Mix the flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
- Add the buttermilk and stir just until no streaks of dry ingredients remain, do not over mix.
- Drop the dumpling batter by 1/4 cupfuls on top of the soup. Try to evenly space them, but it doesn't need to be perfect.
- Cover the pot with the lid so that there's a 1-inch opening for steam to escape and simmer for 15 minutes until dumplings appear dry on top and are cooked all the way through.
- Serve soup immediately, store leftovers in the fridge for up to 1 week.
Video
Notes
- Several readers have misread the recipe and used apple cider vinegar in place of apple juice or cider, do not make that mistake! I use Simply Apple juice.
- If you’re short on time while making the homemade broth, you can simmer for only 30-60 minutes and add 1 Tbsp of bouillon paste.
- This recipe can also be made with chicken instead of turkey.
- To make ahead: You can prepare this soup and store in the pot it’s cooked in (if it’s oven proof). When ready to enjoy, warm in a 350°F oven for 30 minutes. A lot of the broth will get soaked up by the dumplings as it sits so it will be a lot less soup-like. But still tasty!
This recipe was originally published November 2019.
It is a great dish for vitamins and warming up in the winter season. I really like the soup, it looks delicious.
This is one of my favorite turkey recipes. The dumplings cook up perfect and keep well too.
Thank you for sharing the recipe for turkey dumpling soup. It looks delicious and tempting. I will definitely try doing it. thank you
This was fantastic. But… might make 1 1/2 – 2 times as much soup, and cut down on the number of dumplings. The dumplings sucked up a good amount of the soup. So there wasn’t much to add with the dumplings — and had a lot of dumplings left over. (Also, I blended the veggies, so as to hide them from the kids.) Great recipe.
This was sooo yummy! Perfect comfort food on a cold day. Thank you!
You’re welcome, and thanks so much for the feedback!
Yum! My grandma and mom always made turkey and dumplings after Thanksgiving. I love to when I cook the bird and this year I did! But I didn’t have a recipe. We always used Bisquick, so I made that change. This recipe would have made grandma proud. Really good – perfect and is now in my recipe collection.
Maureen, I’m so happy to hear you loved this recipe! Thanks for the 5-star rating!
Great dumpling recipe
This was awesome, used full left over turkey carcus (smaller pieces) for broth, followed exactly.
The basic recipe is probably good, and though we love cornbread having it in the dumplings it was overpowering and ruined the soup for us.
How much stock should you use if you are using store bought?
You’ll need 4 cups.
My son told me about the dumplings and I am trying them tonight. I pressure canned turkey bone broth a couple of days ago, so I am skipping that step.
It’s almost done and looks and smells delicious!
I made this for dinner tonight and it was a HUGE hit!
Just made this. Didn’t have any thyme so substituted basil. Also doubled it because I had A LOT of turkey leftover. Spot on!! Having troubles waiting until dinner time! Thank you!
I’ve got this simmering right now! For others who also found this under “gluten free Paleo” (it showed up on my Yummly app)… I simply substituted GF Mama almond blend flour, with about a TBSP of chia seeds as a binder (instead of xantham gum)… whole house smells AMAZING and we are about to dig in ?
The post on Pinterest says gluten free paleo. Do you have a paleo recipe for the dumplings?
Hmm, I’m hoping that’s just a pinterest mix-up as these are definitely not gf or paleo. Sorry! If you do a google search, I bet you can find one.