Turkey Dumpling Soup

This turkey dumpling soup is loaded with flavor, from savory turkey to homemade dumplings. It’s the perfect one-pot meal to get you through these cold winter months.

Bowl of turkey dumpling soup on a white plate.
Turkey dumpling soup
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The Best Turkey Dumpling Soup

If you love chicken and dumplings, this turkey dumpling soup is perfect!

I made this turkey and dumpling soup recipe super last minute because Frank wasn’t feeling well. He had requested turkey noodle soup, but I thought, why bother with noodles when I can make dumplings?

I like the personal touch of making the dumplings, and it’s only one small extra step.

As you can probably imagine, I also had a lot of turkey on deck as part of Thanksgiving (along with plenty of my world-famous vegan green bean casserole). You could also easily make this same recipe with leftover chicken as well. As for the broth, the bouillon adds a ton of flavor. In fact, you could even use water instead of broth, and it would still taste exceptional.

Anyway, I hope you enjoy this spur-of-the-moment recipe. This soup recipe makes about 4-6 servings with about 12 dumplings roughly 1 inch in diameter. You can make your dumplings however big you want, just keep in mind that will affect cooking time.

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Bowl of turkey dumpling soup on a white plate.

Turkey Dumpling Soup

This recipe makes for perfect use of leftover turkey and pairs it alongside easy homemade dumplings.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings


  • 1 Dutch oven Or large saucepan
  • Knife and cutting board
  • 1 Wooden spoon
  • 1 Mixing bowl


  • 6 cups Turkey, cooked and shredded
  • 2 tbsp Oil
  • 1 Onion, small, diced
  • 1 Carrot, large, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 1 tsp Dried sage
  • 1 tsp Dried oregano
  • 1 tsp Dried rosemary
  • Salt, to taste
  • 12 cups Broth I used chicken broth
  • 2 Chicken boullion cubes

For dumplings

  • 1 cup All-purpose flour
  • 1/2 cup Milk I used oat milk
  • 1 tsp Salt
  • 2 tsp Baking powder


  • Set your Dutch oven to medium-high heat, add 2 tbsp of oil, followed by the onion, carrot, celery, garlic, a sprinkle of salt, and your dried herbs. Allow this to sauté for 5 minutes.
  • While the veggies are cooking, make the dumplings by adding the dry ingredients to a large mixing bowl. Mix the dry ingredients, then introduce the milk. Continue mixing until you have a thick but slightly sticky dough. Let this rest for a few minutes.
  • Once the veggies are soft and slightly transclucent, add the broth and bouillon cubes. Stir to dissolve the bouillon cubes, then add the turkey.
  • Once the broth has been brought to a boil, use your hands or a spoon to form balls about 1- 1 1/2 inches in diameter. Introduce these to the boiling broth, trying to keep them at the surface.
  • Put the lid on and continue boiling the soup until your dumplings are fully cooked – about 10 minutes. Then, serve and enjoy.
Keyword Dumplings, Soup, Turkey
What are drop dumplings?

Drop dumplings are “dropped” directly into a boiling pot of water or soup. This effortless dumpling is then steamed in the liquid, making for a perfectly cooked dumpling.

When you cook drop dumplings, do you leave the lid on or off?

To properly steam drop dumplings, it’s best to leave the lid on.

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