Leftover Turkey Dumpling Soup Recipe
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Jump to RecipeThis leftover turkey and dumplings soup recipe is the coziest bowl of comfort food! Rich, thick, hearty, herby, and high-protein. A great way to use cooked Thanksgiving turkey leftovers to enjoy this tasty cold-weather recipe.
Want more leftover turkey recipes? Try our turkey salad with Greek yogurt, turkey bean soup, and our favorite Instant Pot turkey noodle soup!
This leftover Turkey and Dumplings recipe is rich and creamy and is the perfect recipe for leftover chicken (or Thanksgiving leftover turkey). We love making this with our leftover turkey. It is fairly simple to make and a huge pot is great to prep a week’s worth of meals so you don’t have to cook more the following week.
I made a big batch of this turkey dumpling soup, and the recipe below yields about 8 servings. It also freezes well, so you can batch cook and divide into meals for later.
This Leftover Turkey and Dumplings Recipe Is:
- Comforting
- Satisfying
- Herby
- Great for meal prepping, batch cooking, or making ahead
- Loaded with Flavor
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Extra virgin olive oil
- Onion
- Fresh garlic cloves
- Carrots
- Celery
- Potatoes
- Cooked Turkey: or any other cooked protein of your choice. This is a great recipe for leftover Thanksgiving turkey!
- No Salt Vegetable Stock or Bouillon
- Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
- Peas
- Parsley
- All Purpose or Gluten Free Flour – I like to use this multi-purpose gluten free flour to substitute in my recipes to make them gluten free. You can sub this flour in for any recipe that calls for wheat or all purpose flour… and still keep your recipe gluten free.
- Baking Powder
Additions and Substitutions
Instead of cooked turkey, you could always make this recipe with leftover chicken.
Instead of making the biscuits by hand, you could always use refrigerated biscuit dough. Just be sure to dice it up into ~1-inch pieces and drop the ‘dumplings’ right into the pot.
Use fresh or frozen mixed vegetables for this recipe – either are great!
How to Make This Recipe
- In a large soup pot, add the olive oil, onion, and garlic. Sauté on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for an additional 3 minutes.
- Add the potatoes, chopped turkey, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
Recipe FAQs
Absolutely, this recipe is a great way to repurpose your Thanksgiving leftovers into a tasty meal! Make sure the turkey is chopped or shredded into bite-sized pieces before adding them to the dish.
It’s up to you and whatever you preference is! I like using a combination of light and dark meat, but you can use exclusively one or the other as you prefer.
Store any leftovers in an airtight container, and refrigerate for up to 3 days. This recipe also freezes well, in a freezer bag, for up to 3 months.
More Cozy Fall Recipe Ideas
- Chicken Noodle Soup with Spaghetti Squash
- Copycat Carmine’s Penne Alla Vodka Recipe
- Apple Bread with Yellow Cake Mix Recipe
- Instant Pot Chicken Marbella Recipe
- Thanksgiving Chorizo Stuffing Recipe
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Leftover Turkey Dumpling Soup
Equipment
- Large Pot
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 4 carrots sliced
- 3 stalks celery chopped
- 4 potatoes diced
- 4 cups cooked turkey shredded or chopped
- 8 cups Vegetable Stock
- 1 teaspoon Sea Salt
- 1 teaspoon thyme
- 1 cup frozen peas
- 1/2 cup sweet corn
- 1/2 cup fresh parsley chopped
For the Dumplings
- 1 cup all-purpose flour use gluten free if you avoid wheat
- 1.5 teaspoon baking powder
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup water
Instructions
- In a large soup pot, add the olive oil, onion, and garlic. Sauté on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for an additional 3 minutes.
- Add the potatoes, chopped turkey, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
Notes
Nutrition
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