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5 from 20 votes

Turkey Dumpling Soup

This Turkey Dumpling Soup is the most amazing comfort food!  Easy enough for a weeknight meal, good enough for guests!
Servings: 6
Author: Lisa Longley


  • 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


  • 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.


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.