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Turkey Dumpling Soup

5 from 19 votes
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posted: 11/06/15

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This post may contain affiliate links. Please read my disclosure policy

This Turkey Dumpling Soup is the most amazing comfort food! Easy enough for a weeknight meal, good enough for guests!

In a brown ceramic bowl, the Turkey Dumpling Soup has chunks of turkey, balls of dumpling, slices of carrots, and corn in a creamy broth.

I think some day, in my next life, I am going to make a coffee table book entitled:  Things I Never Thought I Would Hear Myself Say.

An overhead photo of the Turkey Dumpling Soup in a soup pot showing the creamy broth, balls of dumpling, chunks of turkey, slices of carrots, and corn.

It would be full of all the nonsense that comes out of my mouth on the daily. Things that really should only be said in sitcoms. Starring cartoons characters.

Things like

Well that’s what happens when you jump on the trampoline with princess shoes on.

And

Please put the light saber down before you go the the bathroom.

I  might throw in a

Your little sister is not a puppy! You cannot play fetch with her!!

You know. Just for good measure.

In a brown ceramic bowl, the Turkey Dumpling Soup has chunks of turkey, balls of dumpling, slices of carrots, and corn in a creamy broth.

And I would stick in all the things that other parents never thought they would hear themselves say. Because I know that you all say things too. The “If you are going to have your hands in your pants please be in your bedroom” things. Admit it.

You guys! Don’t you think I have a best seller on my hands??

An overhead photo of the Turkey Dumpling Soup has chunks of turkey, balls of dumpling, slices of carrots, and corn in a creamy broth.

In the meantime, I will keep my day job and keep making you things like this Turkey Dumpling Soup.

This soup is insanely good. Three {cough} meals in a row good.

It’s totally perfect for using up your left over turkey (and corn!!), but if you just want to make it as a regular weeknight meal through the winter . . . well . . . I’ll probably be doing the same.

Some notes about this recipe:

  • Since this soup has a few moving parts to it (like things you need to be doing while different things are cooking), it’s a good idea to read the whole recipe first and then start cooking.
  • When you are making the roux, the thickening agent for the soup, go slow. First combine all the flour with the butter, and then sloooooooowly add the chicken stock. It literally takes me a solid two minutes to add all four cups.
  • To make sure that your dumplings are fluffy and not tough, make sure not to over cook them. Mine were done perfectly after four minutes of simmering.
  • I think this would be FANTASTIC if made with turkey stock. I know there are some great recipes out there that use the left over turkey bones to make stock. I haven’t mastered it yet, but when I do I will come back and update.
  • This soup should have onions in it. “I swear to not cook with onions” was part of my wedding vows, so I left them out, but you should add them.
5 from 19 votes

Turkey Dumpling Soup

Serves: 6
(tap # to scale)
This Turkey Dumpling Soup is the most amazing comfort food!  Easy enough for a weeknight meal, good enough for guests!

Ingredients

  • 3 TBSPs butter
  • 2 garlic cloves
  • 2 large carrots diced
  • 2 celery stalks diced
  • 2 TBSPs all purpose flour
  • 4 cups chicken stock
  • 1 tsp sage rub
  • 1 tsp dried thyme
  • 1/2 tsp salt see note
  • 1/4 tsp pepper
  • 2 bay leaves
  • 2 cups cooked turkey cubed
  • 1 cup frozen corn
  • 8 oz heavy cream

For Dumplings

  • 1 cup all purpose flour
  • 2 tsps baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 TBSP butter
  • 1/2 cup skim milk

Instructions

  • Melt the butter over medium heat in a large stock pot.
  • Add the carrots, celery, and garlic and cook until soft, about five minutes.
  • Whisk in the flour until fully combined. Very very slowly add the chicken stock. Begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined. Towards the end you will be able to add it a little more quickly. This should take about two minutes.
  • Add the sage, thyme, salt, bay leaves, and pepper and bring to a simmer. Allow to simmer for five minutes.
  • While the soup is cooking, whisk together 1 cup of flour, 2 tsps of baking powder, 1 tsp of sugar, and 1/2 tsp salt. Cut in 1 TBSP cold butter. Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour. Gently drop about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.
  • Finally, gently stir in the cooked turkey, frozen corn, and heavy cream, stirring to combine and cooking about one minute more until combined. Remove bay leaves and serve.

Notes

I ended up adding a full tsp of kosher salt to the soup, but I like things a little saltier. The amount of salt you need depends greatly on the type of chicken stock you use, so it’s better to start with 1/2 tsp and then add more if you need it at the end.
Author: Lisa Longley

did you make this

Turkey Dumpling Soup

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Other ways to use your left over turkey:

Turkey Cheddar Apple Butter Panini from Running to the Kitchen

Leftover Turkey Asian Sandwich from The Food Charlatan

Turkey Spaghetti Bake from What’s Gaby Cooking

In a brown ceramic bowl, the Turkey Dumpling Soup has chunks of turkey, balls of dumpling, slices of carrots, and corn in a creamy broth.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Tracy bell says

    5 stars
    So good!! I used the mixed vegetables carrots green beans corn and peas. I love the flavors and textures. I was expecting more liquid but the thickness is just fine. If I add more chicken stock will that ruin recipe? Oh and I used whole milk instead of heavy cream.

    • Lisa Longley says

      More chicken stock won’t ruin the recipe at all. It will just make it a little thinner.

  2. Patricia Armstrong says

    This was so easy!! Great flavor and texture! Thank you for the recipe!

    • Lisa Longley says

      I’m so happy you liked it!

  3. Alicia Kelso says

    5 stars
    Where are the onions in your recipe?
    You mentioned onions, but didn’t include them.
    While we can all figure it out, probably sautee them until soft, should they do that with the carrots in your opinion/experience.
    I like what you’ve put in this so far, just want to know about the onions.

    • Lisa Longley says

      That last point was to mention that onions would be delicious, but I left them out because my husband doesn’t like them. If you want them in the soup, I would use a small yellow onion and include it in step 2.

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