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.
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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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Turkey Dumpling Soup
Equipment
- 1 Dutch oven Or large saucepan
- Knife and cutting board
- 1 Wooden spoon
- 1 Mixing bowl
Ingredients
- 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
Instructions
- 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.
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.
To properly steam drop dumplings, it’s best to leave the lid on.
