Hearty & Flavorful Turkey and Dumplings Soup: Your Go-To Recipe for Delicious Leftover Turkey
Thanksgiving is a feast, and for many, the best part isn’t just the meal itself, but the promise of delicious leftovers. While turkey sandwiches hold a special place in our hearts, even the most devoted fan can reach their limit. That’s where this incredible Turkey and Dumplings Soup comes in! It’s the perfect, comforting solution to transform your holiday remnants into an entirely new, deeply satisfying, and undeniably delicious meal that your whole family will adore. Imagine a rich, savory broth brimming with tender turkey and hearty vegetables, all crowned with light, fluffy buttermilk dumplings cooked right on top. It’s a complete meal in a bowl, designed to warm you from the inside out.
This isn’t just any soup; it’s a culinary hug, especially welcome on a crisp autumn evening or a chilly winter day. The base of the soup is a luscious, flavorful broth, generously loaded with a medley of fresh carrots, tender potatoes, and aromatic onions. But what truly elevates this dish from simply delicious to absolutely extraordinary are those delicate, cloud-like buttermilk dumplings. They absorb the rich flavors of the soup as they cook, providing a wonderfully soft texture that makes every spoonful pure comfort.
One of the fantastic aspects of this recipe is its flexibility. If you’ve just carved a Thanksgiving turkey and have the carcass or bones readily available, you have an incredible opportunity to craft a homemade turkey broth. This deeply flavorful broth will infuse your soup with an unparalleled richness. However, don’t let the absence of turkey bones deter you! High-quality store-bought turkey or chicken stock works beautifully and will still result in a truly magnificent soup. We’ve ensured this recipe is accessible to everyone, regardless of their post-holiday kitchen situation.
Table of Contents
- What Are Dumplings?
- Essential Ingredients You’ll Need
- How to Make Homemade Turkey Broth (Optional, but Recommended)
- Step-by-Step Guide: How to Make Turkey and Dumplings Soup
- Frequently Asked Questions (FAQs)
- Other Cozy Soup Recipes You’ll Love
- Get This Recipe
What Are Dumplings?
The term “dumpling” encompasses a vast array of delicious dough creations across global cuisines. However, in the context of this hearty turkey soup, we’re referring to a specific type: soft, tender morsels of dough that are either rolled out and cut, or more commonly, spooned directly into a simmering liquid to cook. Our buttermilk dumplings are distinct from dense pasta-like dumplings or Asian potstickers. They are designed to be light and airy, expanding and softening as they poach in the flavorful soup broth.
These fluffy buttermilk dumplings are a star component of the dish, not merely an accompaniment. Their unique texture and tangy flavor, derived from the buttermilk, perfectly complement the rich, savory soup. As they cook, they absorb the wonderful essence of the broth, becoming incredibly flavorful and satisfying. With these dumplings, the soup becomes a truly all-in-one meal, eliminating the need to serve extra bread or rolls on the side – the carb goodness is built right in!
Essential Ingredients You’ll Need
Creating this delicious Turkey and Dumplings Soup requires a balanced combination of fresh produce, flavorful liquids, and, of course, that wonderful leftover turkey. Here’s a closer look at what you’ll need to gather:
- Cooked Turkey: This is the star of our leftover transformation! Whether you have succulent white meat, rich dark meat, or a mix of both from your Thanksgiving feast, any cooked turkey will work. Shredded or diced, about 2-3 cups will give you plenty of hearty protein. And a fantastic bonus: if you don’t have turkey, this recipe is equally delicious with cooked chicken, making it a versatile option year-round.
- Fresh Vegetables: We build a robust flavor base with classic aromatics. You’ll need fresh onions for sweetness and depth, crisp carrots for color and earthy flavor, tender potatoes to make the soup hearty and filling, and fragrant garlic for an aromatic punch. Fresh thyme adds a beautiful herbal note, tying all the flavors together. Feel free to add other veggies like celery, peas, corn, or green beans if you like!
- Turkey Broth: The foundation of our flavorful soup. As mentioned, homemade turkey broth made from your Thanksgiving bones will yield the most profound flavor, but a good quality store-bought turkey or chicken broth is a perfectly acceptable and convenient substitute.
- Apple Cider: This is our secret ingredient! Don’t skip it. A touch of good quality apple cider (or pure apple juice) adds a subtle sweetness and a fantastic depth of flavor that beautifully complements the savory turkey and vegetables. It truly elevates the broth to another level without making the soup taste like apples. Important Note: This is NOT apple cider vinegar. We’ve had a few readers make this mistake, which will drastically alter the flavor. Use natural, unsweetened apple cider or apple juice.
- Buttermilk Dumplings: These are surprisingly simple to make from scratch! You’ll combine all-purpose flour for structure, a touch of cornmeal for a subtle texture and earthy flavor, baking powder and baking soda for lift and fluffiness, a pinch of kosher salt to enhance all flavors, and rich, tangy buttermilk, which reacts with the leavening agents to create incredibly tender and soft dumplings.
How to Make Homemade Turkey Broth (Optional, but Recommended)
While convenient store-bought broth is fine, there’s truly nothing quite like the rich, nuanced flavor of homemade turkey broth. If you have the luxury of leftover turkey bones from your holiday feast, taking this extra step will infuse your soup with an incredible depth that’s simply unbeatable. And the good news? Making homemade broth is much easier than you might think!
- Prepare Turkey Bones: Start by stripping any remaining meat you wish to save for your soup or another meal, as any meat left on the bones will become very tough during the long simmering process. Remove any excess skin or large pieces of fat as well, as these can make your broth greasy. For an even richer, deeper flavor, you can roast your turkey bones in the oven at 400°F (200°C) for 30-45 minutes until lightly browned before adding them to the pot. This step is optional but highly recommended for maximum flavor extraction.
- Combine with Vegetables and Cold Water: Place your prepared turkey bones into a very large stockpot. Add roughly chopped aromatics like a small onion, a couple of carrots, and a stalk of celery. Toss in a small bunch of fresh herbs (like rosemary, thyme, sage, and parsley – often leftovers from holiday cooking!). Crucially, cover everything generously with cold water. Starting with cold water allows for a slower extraction of impurities and proteins, resulting in a clearer, more flavorful broth.
- Simmer for 2 Hours: Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to a gentle simmer. This slow, steady simmer is key to extracting all the wonderful flavors from the bones and vegetables. Allow it to simmer for at least 2 hours, or up to 4 hours for even deeper flavor, adding more water if needed to keep the bones submerged. Occasionally, use a spoon or ladle to skim off any foam or “scum” that rises to the surface; this helps keep your broth clear and clean-tasting. If you’re really pressed for time, you can simmer for 30-60 minutes and then boost the flavor with 1 tablespoon of high-quality bouillon paste.
- Strain the Broth: Once simmered, carefully remove the large bones and vegetables using tongs or a slotted spoon. Then, pour the entire contents through a fine-mesh strainer set over a large bowl or another pot. This separates the liquid broth from any smaller solids. For an even clearer broth, you can line your strainer with cheesecloth or a coffee filter for a second pass.
- Use or Store: Your homemade turkey broth is now ready to use! Incorporate it directly into your soup, or allow it to cool completely before storing. It can be kept in an airtight container in the refrigerator for 5-7 days or frozen in freezer-safe containers for several months, perfect for future soups and stews.
Step-by-Step Guide: How to Make Turkey and Dumplings Soup
Now that you have your ingredients ready, let’s assemble this comforting masterpiece. The process is straightforward, ensuring a delicious result every time.
- Sauté Vegetables: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add your chopped carrots, onions, and minced garlic. Sauté, stirring occasionally, until the vegetables are softened and the onions become translucent, which usually takes about 5-7 minutes. This step is crucial for building the foundational flavor of your soup, so don’t rush it. Once softened, sprinkle in the all-purpose flour and cook for another 1-2 minutes, stirring constantly. The flour will lightly toast and form a roux, which will help thicken the soup slightly.
- Add Liquids and Simmer: Slowly pour in the turkey or chicken broth, whisking continuously as you add it to ensure the flour is fully incorporated and no lumps form. Next, 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 10-15 minutes, or until the potatoes are just starting to become tender. We want them cooked through but not mushy, as they will continue to cook slightly when the dumplings are added.
- Prepare Dumpling Dough: While the soup is simmering, turn your attention to the dumplings. In a medium-sized bowl, combine the dry ingredients: flour, cornmeal, baking powder, baking soda, and salt. Whisk them together thoroughly. Then, add the buttermilk and mix gently with a spoon or spatula just until all the dry ingredients are moistened and no streaks of flour remain. Be careful not to overmix, as this can lead to tough dumplings. A slightly lumpy dough is perfectly fine!
- Add Turkey and Drop Dumplings: Once the potatoes are tender, stir in your cooked shredded turkey and the milk or cream (if using, for extra richness). Bring the soup back to a gentle simmer. Now, it’s time for the star attraction! Using a spoon or a spring-loaded cookie scoop (which helps create uniformly sized dumplings for even cooking), carefully drop spoonfuls of the dumpling dough evenly on top of the simmering soup. Don’t worry about them being perfectly round; rustic shapes are part of their charm. Ensure there’s some space between them as they will expand slightly.
- Cook Dumplings to Perfection: Cover the pot with a lid, leaving a small, roughly 1-inch opening to allow some steam to escape. Continue to simmer the soup gently for about 10-15 minutes. The exact cooking time will depend on the size of your dumplings. The dumplings are done when they appear dry and puffy on top and are cooked all the way through – you can test one by gently piercing it with a toothpick; it should come out clean. Once cooked, remove from heat and serve immediately. Garnish with a sprinkle of fresh parsley if desired for a pop of color and freshness.
Frequently Asked Questions (FAQs)
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 and comforting, making it a fantastic meal to enjoy any time of year.
Homemade broth stores wonderfully. In an airtight container, it will last for 5-7 days in the refrigerator. For longer storage, you can freeze it for several months. We recommend freezing it in smaller portions (e.g., 2-cup or 4-cup increments) for easy thawing and use in future recipes.
The apple cider adds a subtle sweetness and depth. If you don’t have apple cider, you can use any high-quality, unsweetened apple juice (like Simply Apple juice, which is a great option). If you have neither, you can simply substitute with an equal amount of additional turkey or chicken broth. Remember, it’s crucial to AVOID using apple cider vinegar, as its strong acidity will drastically change the flavor profile of the soup.
The dumplings cook from the bottom up, simmering in the broth. You’ll know they are done when their tops appear dry, puffy, and slightly set. If you’re unsure, you can carefully remove one and cut it in half; it should be cooked through with no raw dough in the center. The cooking time will vary slightly depending on their size.
Absolutely! This recipe is adaptable. Feel free to add other hearty vegetables like chopped celery, green beans, frozen peas, or corn during the last 5-10 minutes of cooking. For herbs, while fresh thyme is wonderful, you could also experiment with a hint of fresh rosemary, sage, or a poultry seasoning blend. Fresh herbs generally offer the best flavor, and often you’ll have some leftover from holiday cooking.
You can certainly prepare this soup ahead of time. Store it in the pot it was cooked in (if oven-safe) or in an airtight container in the refrigerator. When you’re ready to enjoy, reheat it gently on the stovetop over low heat or in a 350°F oven for about 30 minutes, covered. Be aware that the dumplings will absorb a lot of the broth as the soup sits, so it will become less “soupy” and more stew-like. While the texture of the dumplings may change slightly, it will still be incredibly flavorful and comforting.
While the soup base freezes well, the dumplings’ texture tends to change after freezing and thawing, often becoming a bit mushy or crumbly. For best results, we recommend freezing the soup without the dumplings. When ready to serve, thaw the soup, reheat it, and then prepare and cook fresh dumplings directly in the simmering broth. Alternatively, if you plan to freeze the entire dish, embrace the slightly altered dumpling texture; it will still be delicious, just different!
Other Cozy Soup Recipes You’ll Love
If you’re a fan of comforting, hearty soups, you’re in the right place! Here are a few more favorite recipes that are perfect for chilly days and satisfying meals:
Get This Recipe
This recipe was originally published in November 2019 and has since become a cherished family favorite, proving that some classics are truly timeless.
Turkey and Dumplings Soup
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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 like rosemary, thyme, sage and 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:
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Remove any excess skin and fat from the 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.
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Place the turkey bones in a large stock pot and add vegetables and herbs. Add enough cold water to cover all of the bones.
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Place over high heat and bring to a boil. 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.
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Pour stock through a fine mesh strainer. If desired, you can further strain out impurities by passing stock through a coffee filter.
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Pour into quart-sized 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:
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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.
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Slowly pour in the turkey stock while whisking until it’s all incorporated. Add the apple cider, potatoes, salt, pepper and thyme.
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Bring to a boil and simmer for about 10 minutes, or until potatoes are just starting to tenderize.
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Stir in the turkey and milk/cream.
To Make the Dumplings:
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While the soup is simmering, prepare the dumplings. Mix the flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
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Add the buttermilk and stir just until no streaks of dry ingredients remain, do not over mix.
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Drop the dumpling batter by 1/4 cupfuls on top of the soup. Try to evenly space them, but it doesn’t need to be perfect.
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Cover the pot with the lid so that there’s a 1-inch opening for steam to escape and simmer for 15 minutes until dumplings appear dry on top and are cooked all the way through.
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Serve soup immediately, store leftovers in the fridge for up to 1 week.
Video
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.
- 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.
- This recipe can also be made with chicken instead of turkey.
- To make ahead: You can prepare this soup and store 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. 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 tasty!