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.

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 33 votes

Turkey Dumpling Soup

Serves:

(tap # to scale)

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

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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.

Nutrition Information

Author: Lisa Longley