As autumn leaves begin to fall and winter’s chill creeps in, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. This hearty Turkey and Dumplings Soup is the quintessential comfort food, perfect for those brisk days. It’s a delightful way to transform your holiday leftovers, especially Thanksgiving turkey, into a completely new and incredibly satisfying meal. Imagine tender pieces of turkey and an array of garden vegetables swimming in a rich, savory broth, crowned with fluffy, melt-in-your-mouth buttermilk dumplings. This recipe isn’t just a meal; it’s an experience, bringing warmth and joy to your kitchen and dining table. While it shines with leftover turkey, it’s equally delicious made with chicken, making it a versatile staple for any time of year.
Thanksgiving leftovers are a true culinary gift, but even the most devoted enthusiast can tire of turkey sandwiches. This Turkey and Dumplings Soup offers the perfect antidote to leftover fatigue, reinventing your holiday bird into a dish that feels entirely fresh and exciting. It’s a testament to how simple ingredients, thoughtfully combined, can create something truly extraordinary. My family eagerly anticipates this soup every year, and I’m confident yours will too. The deep flavors of the broth, infused with vegetables like carrots, potatoes, and onions, provide a robust foundation that’s delicious on its own. However, it’s the light and airy buttermilk dumplings, cooked directly in the simmering soup, that elevate this dish from a mere meal to an unforgettable culinary embrace. It’s the ideal cozy, satisfying meal for any cool autumn or cold winter evening.
“I discovered this recipe last Thanksgiving looking for leftover ideas. I LOVE this soup — and who would have imagined apple juice would be so wonderful in turkey soup? I’m actually roasting turkey now (in February) just to make this soup. Thank you for such an amazing recipe!⭐⭐⭐⭐⭐” —Elena
Table of Contents
- What are Dumplings?
- Essential Ingredients for a Flavorful Pot
- Crafting Your Own Rich Turkey Broth (Optional but Recommended)
- Step-by-Step Guide: Preparing Your Turkey and Dumplings Soup
- FAQs for Turkey and Dumplings Soup
- Other Cozy Soup Recipes
- The Complete Recipe: Turkey and Dumplings Soup
What are Dumplings?
When we talk about dumplings in the context of this comforting soup, we’re referring to a simple, soft dough that’s either rolled out and cut into shapes or, more commonly for this recipe, spooned directly into the hot, simmering broth to cook. These are not the intricate Asian style dumplings, but rather a fluffy, cloud-like addition that absorbs the delicious flavors of the soup as it cooks.
The resulting dumplings are incredibly tender, with a slight chewiness that provides a wonderful textural contrast to the soup’s other ingredients. Each dumpling becomes saturated with the rich broth, offering bursts of flavor in every bite. They expand as they cook, becoming light and airy, making the soup a truly substantial meal on its own. There’s no need to serve extra bread or rolls alongside this soup, as the dumplings are built right into the dish, making it a complete and satisfying one-pot wonder!
Essential Ingredients for a Flavorful Pot
Creating an outstanding Turkey and Dumplings Soup begins with selecting fresh, quality ingredients. Each component plays a vital role in building the layers of flavor that make this dish so special.
- Cooked Turkey: This recipe is a fantastic way to utilize leftover white or dark meat from your Thanksgiving feast. Shredded or diced turkey works best, ensuring even distribution throughout the soup. If you don’t have turkey, cooked chicken is a perfect substitute, offering a similar texture and flavor profile.
- Fresh Vegetables: A classic mirepoix of chopped onions, carrots, and minced garlic forms the aromatic backbone of the soup, adding depth and sweetness. Diced potatoes provide a hearty, comforting element, thickening the soup slightly as they cook. Fresh thyme introduces an earthy, fragrant note that complements the poultry beautifully.
- Quality Turkey or Chicken Broth: The foundation of any great soup is its broth. While store-bought broth works well for convenience, a homemade turkey broth (especially from your holiday carcass) will infuse the soup with unparalleled richness and depth of flavor. Choose a low-sodium option if buying commercially to better control the seasoning.
- The Secret Ingredient: Apple Cider (or Apple Juice): This is a game-changer! A splash of quality apple cider or pure apple juice adds a subtle hint of sweetness and complexity that perfectly balances the savory flavors of the turkey and vegetables. It’s crucial to use plain apple cider or juice, NOT apple cider vinegar, which would drastically alter the taste. Brands like *Simply Apple* juice are excellent choices.
- Buttermilk Dumplings: These light, tender dumplings are made from a simple mixture of all-purpose flour, cornmeal (for a delicate texture and flavor), baking powder, baking soda, kosher salt, and tangy buttermilk. The buttermilk reacts with the baking soda and powder to create incredibly fluffy and tender dumplings that cook right in the soup.
Crafting Your Own Rich Turkey Broth (Optional but Recommended)
While a good quality store-bought broth will certainly work, making your own turkey broth from leftover bones is an incredibly rewarding and flavorful experience. It’s an easy way to imbue your soup with an unmatched depth that will truly elevate the entire dish. All you need is a bit of time, and the results are well worth the effort.
- Prepare Turkey Bones: Start by stripping any remaining meat and skin from your turkey carcass that you don’t plan to use for the soup itself. Remove any large pieces of fat. The goal is to get as much flavor from the bones as possible without introducing too much grease.
- Combine Ingredients in a Pot: Place the cleaned turkey bones into a large stock pot. Add aromatic vegetables such as a quartered small onion, a couple of carrots cut into large chunks, and a stalk of celery. Include a small bunch of fresh herbs like rosemary, thyme, sage, and parsley for a fragrant infusion. Cover all these ingredients generously with cold water. Starting with cold water helps to slowly extract maximum flavor and nutrients from the bones.
- Simmer for Flavor Extraction: Bring the pot to a gentle boil, then reduce the heat to a low simmer. Allow the broth to simmer for at least 2 hours, or even longer (up to 4-6 hours) for a richer flavor. Ensure the bones remain submerged by adding more water if necessary. Skim off any foam or impurities that rise to the surface occasionally to keep your broth clear.
Time-Saving Tip: If you’re short on time, you can simmer the broth for 30-60 minutes and then enhance the flavor with 1 tablespoon of quality bouillon paste.
- Strain the Broth: Once the broth has simmered sufficiently and developed a rich aroma, carefully remove the bones and large vegetable pieces using tongs or a slotted spoon. Then, pour the entire contents of the pot through a fine-mesh strainer into a clean bowl or container to catch any small particles and herbs, ensuring a clear broth. For an even clearer broth, you can line the strainer with cheesecloth or a coffee filter.
- Store or Use Immediately: Your homemade turkey broth is now ready to use in your soup! If not using right away, let it cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for 5-7 days, or you can freeze it for several months for future use.
Step-by-Step Guide: Preparing Your Turkey and Dumplings Soup
Making this hearty Turkey and Dumplings Soup is a straightforward process that yields incredibly delicious results. Follow these steps to create a comforting meal that will be a hit with everyone.
- Sauté Aromatics and Create a Roux: Begin by melting butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped carrots, onions, and minced garlic. Sauté them for about 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. This step builds the foundational flavor of your soup. Next, sprinkle in the all-purpose flour and stir continuously for 1-2 minutes. This creates a roux, which will help thicken your soup and add a nutty flavor.
- Build the Broth Base: Gradually pour in the turkey or chicken broth, whisking constantly as you add it to ensure the flour is fully incorporated and no lumps form. This whisking action is key to a smooth, velvety soup. Stir in the apple cider (remember, NOT vinegar!), chopped potatoes, coarse salt, black pepper, and fresh thyme. Bring the mixture to a gentle boil, then reduce the heat and simmer for approximately 10 minutes, or until the potatoes are just beginning to tenderize. They don’t need to be fully cooked at this stage, as they will continue to soften with the dumplings.
- Prepare the Dumpling Dough: While the soup base is simmering, quickly prepare your dumpling dough. In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, cornmeal, baking powder, baking soda, and kosher salt. Then, pour in the buttermilk and stir gently with a spoon or spatula just until all the dry streaks disappear. Be careful not to overmix the dough; a few lumps are perfectly fine and will contribute to tender dumplings. Overmixing can lead to tough dumplings.
- Add Turkey and Drop Dumplings: Once the potatoes are tender and the soup base is flavorful, stir in the cooked, shredded turkey and the milk or cream. This adds a creamy richness to the soup. Immediately after, using a spoon or a spring-loaded cookie scoop, carefully drop dollops of the dumpling batter onto the simmering soup. Try to space them relatively evenly across the surface of the soup, but don’t worry about perfection. The dumplings will expand as they cook.
- Cook the Dumplings to Fluffy Perfection: Place a lid on the pot, leaving a small 1-inch opening to allow some steam to escape. Maintain a gentle simmer and cook for approximately 10-15 minutes. The cooking time will vary slightly depending on the size of your dumplings. The dumplings are done when they appear dry and puffed on top and are cooked through, light, and fluffy. Avoid lifting the lid too often during this crucial cooking phase, as the steam is essential for the dumplings to cook properly.
Serve your steaming hot Turkey and Dumplings Soup immediately. Garnish with a sprinkle of fresh parsley or chives for a touch of color and extra freshness. Enjoy this truly comforting and deeply flavorful meal!
FAQs for Turkey and Dumplings Soup
Here are answers to some common questions about making this delicious Turkey and Dumplings Soup:
Absolutely! This recipe is incredibly versatile. You can easily substitute cooked chicken and chicken broth for turkey and turkey broth. It will be just as delicious!
You should use any high-quality, unsweetened apple cider or pure apple juice (I recommend Simply Apple juice for its excellent flavor). If you don’t have either, you can simply substitute with an equal amount of additional turkey or chicken broth. A crucial reminder: DO NOT use apple cider vinegar; it will make your soup far too acidic!
The dumplings cook from the bottom up, primarily through steaming. They are fully cooked when their tops appear dry, puffed, and slightly firm to the touch. You can also carefully cut into one to ensure there’s no raw dough in the center.
Yes, feel free to customize the vegetables! Green beans, peas, and corn are excellent additions that can be stirred in during the last few minutes of simmering. For herbs, while fresh thyme is wonderful, you could also experiment with fresh rosemary or sage, or a combination. Fresh herbs generally offer the best flavor, especially since they’re often readily available during the holiday season.
You can certainly prepare this soup in advance. Store it in the pot it was cooked in (if oven-safe) or transfer it to an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, you can warm it gently on the stovetop or in a 350°F oven for about 30 minutes. Be aware that the dumplings tend to absorb a lot of broth as they sit, so the soup will likely be thicker and less “soupy” upon reheating. It will still be incredibly tasty, though!
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions of the soup (without dumplings, if possible, as they can get mushy upon thawing) for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Other Cozy Soup Recipes
If you love the comforting embrace of a warm bowl of soup, be sure to explore these other delicious and cozy recipes:
- Hearty Potato Leek Soup with Italian Sausage
- Easy Weeknight Chili for Busy Evenings
- Bright Lemon, Chicken and Farro Soup
- Creamy Cheesy Corn Chowder with Smoked Gouda
The Complete Recipe: Turkey and Dumplings Soup
This recipe transforms leftover turkey into a truly remarkable and satisfying meal, featuring a rich, flavorful broth, tender vegetables, and fluffy buttermilk dumplings. The optional homemade turkey broth takes this soup to the next level, but a good quality store-bought broth works beautifully for convenience. This dish is perfect for chilly evenings and offers a comforting culinary hug.
Turkey and Dumplings Soup
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Broth Cook Time (optional): 2 hours
Total Time: 2 hours 45 minutes
Ingredients
Homemade Turkey Broth (optional):
- Leftover turkey bones
- 1 small onion, quartered
- 2 carrots, chopped into large chunks
- 1 stalk celery, chopped into large chunks
- 1 small bunch of herbs (e.g., rosemary, thyme, sage, parsley)
- Water, as needed
Soup:
- 2 tablespoons butter
- ½ cup (70 grams) chopped carrots
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups (1 liter) turkey or chicken broth, homemade or store-bought
- 1 cup (220 grams) quality apple juice or cider (see Note)
- 1 ½ cups (150 grams) chopped potatoes
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 2-3 cups (200-300 grams) cooked shredded turkey
- ½ cup (112 grams) milk or cream
Dumplings:
- 1 ½ cups (180 grams) all-purpose flour
- ½ cup (70 grams) cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup (227 grams) buttermilk
Instructions
To make the stock:
- Remove any excess skin and fat from the turkey bones. Make sure to remove any turkey meat you hope to use for another purpose; any meat left on the bone will be very tough by the time the stock is done.
- Place the turkey bones in a large stock pot and add vegetables and herbs. Add enough cold water to cover all of the bones.
- Place over high heat and bring to a boil. Reduce heat to low and simmer for about 2 hours, adding more water as needed to keep the bones covered. Occasionally skim the surface of the stock with a spoon to remove any “scum” that may develop as it cooks.
- Pour stock through a fine mesh strainer. If desired, you can further strain out impurities by passing stock through a coffee filter.
- Pour into containers and store in the fridge for up to 1 week or in the freezer for up to several months. Or use right away!
To Make the Soup:
- In a large pot, melt the butter over medium heat. Add the carrots, onion, and garlic and stir until soft and onions are translucent, about 5 minutes. Add flour and stir until vegetables are coated, cooking for 1-2 minutes.
- Slowly pour in the turkey stock while whisking until it’s all incorporated and smooth. Add the apple cider, potatoes, salt, pepper, and thyme.
- Bring to a boil and simmer for about 10 minutes, or until potatoes are just starting to tenderize.
- Stir in the cooked shredded turkey and milk/cream.
To Make the Dumplings:
- While the soup is simmering, prepare the dumplings. Mix the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
- Add the buttermilk and stir just until no streaks of dry ingredients remain; do not overmix.
- Drop the dumpling batter by 1/4 cupfuls on top of the simmering soup. Try to evenly space them, but it doesn’t need to be perfect.
- Cover the pot with the lid so that there’s a 1-inch opening for steam to escape and simmer for 10-15 minutes until dumplings appear dry on top and are cooked all the way through.
- Serve soup immediately. Store leftovers in the fridge for up to 3-4 days.
Notes
- Several readers have misread the recipe and used apple cider vinegar in place of apple juice or cider; do not make that mistake! I use Simply Apple juice for the best flavor.
- If you’re short on time while making the homemade broth, you can simmer for only 30-60 minutes and add 1 Tbsp of bouillon paste to boost the flavor.
- This recipe can also be made with cooked chicken instead of turkey.
- To make ahead: You can prepare this soup and store it in the pot it’s cooked in (if it’s oven proof). When ready to enjoy, warm in a 350°F oven for 30 minutes, or gently reheat on the stovetop. A lot of the broth will get soaked up by the dumplings as it sits, so it will be a lot less soup-like, but still incredibly tasty!
Nutrition Information (per serving)
Calories: 326kcal, Carbohydrates: 47g, Protein: 15g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 35mg, Sodium: 800mg, Potassium: 768mg, Fiber: 4g, Sugar: 10g, Vitamin A: 4084IU, Vitamin C: 9mg, Calcium: 163mg, Iron: 4mg
Cuisine: American
Course: Soup
Author: Annalise Sandberg
This recipe was originally published November 2019.