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Best Turkey Dumpling Soup Recipe

I can think of no cozier meal for using up holiday leftovers than turkey dumpling soup. This recipe includes the absolute best tasting dumplings you will ever have. Best part is, they are super simple.

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The Story

A while back I shared my Grandma’s recipe for dumplings in a simple yet delicious chicken dumpling soup.

The dumplings my mom and grandma made are small and on the chewy side. I’ve never really had any different dumplings. Then comes along the Martha Stewart Living cookbook, One Pot. I’m a big fan of straightforward recipes that come together quickly and taste great.

She has a one-pot chicken and dumpling recipe from which this recipe is based. I swap out several ingredients and change the method just a bit, but it is just as tasty.

Supplies for Turkey Dumpling Soup

  • One Pot with lid
  • Cutting Board
  • Large Spoon for Stirring

Ingredients

For the Soup

  • 3 Tablespoons butter
  • Small onion chopped fine
  • 3 Carrots chopped
  • 2 Celery stalks Chopped
  • 1 Clove of garlic, minced or pressed
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 1/4 Cup Flour
  • 3 Cups chicken broth
  • 3-4 Cups cooked turkey, shredded or chopped
  • Dried or Fresh Parsley
  • Salt and pepper to taste

For the Dumplings

  • 1 Cup Flour
  • 1 Tsp baking powder
  • 1 tsp coarse salt
  • 2 Tablespoons fresh or dried parsley
  • 2 Tablespoons cold butter
  • 1/2 Cup milk
parsley in a jar rough and tumble farmhouse

How to make Turkey Dumpling Soup

Begin by chopping your onion, carrots, and celery.

Toss the butter into a stock pot (minimum three quart capacity, but bigger is fine). Sautee at medium until the onions are transclucent and the other veggies have softened a bit.

Add in the minced or pressed garlic clove and stir. Allow to cook for a minute, or until fragrant.

Next, sprinkle in 1/4 cup of flour and toss the veggies in the flour until they are well coated.

Cook for about one minute.

Next, slowly pour in the broth, stirring as you go. This will keep the soup nice and thick. Bring to a boil, then reduce to a simmer. Season with salt and pepper to taste.

Now, it’s time to add the dumplings!

How to Make the Best Dumplings Ever

Combine the flour, baking powder, and salt in a small bowl. Mix with a fork or whisk.

Next, slice the butter into small squares and add it to the flour mixture using either a fork or pastry cutter. You want those pea-sized pieces of butter lumps.

Next, slowly pour in the milk, whisking the dry ingredients into the milk with a fork. Don’t overmix, just until it has mostly come together.

milk dough rough and tumble farmhouse

Sprinkle in the parsley and mix them in.

To make the dumplings, scoop out generous spoonfuls and lightly plop them into the soup. Cover the pot and allow to cook for 12 minutes.

That’s it! Easy and incredibly delicious turkey dumpling soup.

dumpling dough in a blue bowl rough and tumble farmhouse

Substitutions

Chicken for Turkey

You can swap in raw or cooked chicken for the cooked turkey. Simply add a little over one pound or raw chicken breast, cut into bite sized chunks. Stir it right into the soup and bring to a boil, then lower to a simmer. Cook for a few minutes until the chicken is cooked through. To check, pluck out a piece of chicken and cut it in two. The meat should all be white, no sign of pink.

pot of dumpling soup

How long does the soup keep?

In the fridge it is best eaten within two days. This recipe freezes great an will keep for up to six months in Zipoc freezer bags.

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pinterest graphic for turkey dumpling soup

Best Turkey Dumpling Soup

Equipment

  • One Pot with lid
  • Cutting Board
  • Large Spoon for Stirring

Ingredients
  

Soup

  • 3 Tablespoons butter
  • 1 Small onion chopped fine
  • 3 Carrots chopped
  • 2 Celery stalks Chopped
  • 1 Clove of garlic minced or pressed
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 1/4 Cup Flour
  • 3 Cups chicken broth
  • 3-4 Cups cooked turkey shredded or chopped
  • Dried or Fresh Parsley
  • Salt and pepper to taste

Dumplings

  • 1 Cup Flour
  • 1 Tsp baking powder
  • 1 tsp coarse salt
  • 2 Tablespoons fresh or dried parsley
  • 2 Tablespoons cold butter
  • 1/2 Cup milk

Instructions
 

Soup

  • Begin by chopping your onion, carrots, and celery.
  • Toss the butter into a stock pot (minimum three quart capacity, but bigger is fine). Sautee at medium until the onions are transclucent and the other veggies have softened a bit.
  • Add in the minced or pressed garlic clove and stir. Allow to cook for a minute, or until fragrant.
  • Next, sprinkle in 1/4 cup of flour and toss the veggies in the flour until they are well coated.
  • Cook for about one minute.
  • Next, slowly pour in the broth, stirring as you go. This will keep the soup nice and thick. Bring to a boil, then reduce to a simmer. Season with salt and pepper to taste.
  • Now, it’s time to add the dumplings!

Dumplings

  • Combine the flour, baking powder, and salt in a small bowl. Mix with a fork or whisk.
  • Next, slice the butter into small squares and add it to the flour mixture using either a fork or pastry cutter. You want those pea sized pieces of butter lumps.
  • Next, slowly pour in the milk, whisking the dry ingredients into the milk with a fork. Don’t overmix, just until it has mostly come together.
  • Sprinkle in the parsley and mix them in.
  • To make the dumplings, scoop out generous spoonfuls and lightly plop them into the soup. Cover the pot and allow to cook for 12 minutes.
  • Keeps in the fridge for up to three days, in the freezer up to six months.

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