Turkey Dumpling Soup

A no Brainier if you’ve got leftover turkey! I did make turkey stock out of the leftover turkey bones. But if you dont want to venture down that street use store bought chicken broth.


  • 4 oz unsalted butter
  • 4 Tablespoons flour
  • 6 Stocks celery diced
  • 1 Large yellow onion diced
  • 4 Carrots peeled and diced
  • 6 Cloves garlic
  • 1 Tablespoon kosher salt
  • 1.5 Tablespoons cracked black pepper
  • 3 Cups turkey meat chopped
  • 6 Cups turkey or chicken stock

For the dumplings:

  • 1/2 cup flour
  • 1/4 Tbs baking powder
  • 1 Tablespoon butter
  • 1/4 Cups milk
  • pinch of kosher salt


  1. In large stock pot heat butter over medium heat
  2. Add the diced carrots, celery, and onions cook till they start to soften
  3. Add the garlic cook for 2 more minutes
  4. Season with salt and pepper
  5. Add flour and cook for 5 minutes stirring and not allowing the flour to brown
  6. Add turkey or chicken stock stir to combine
  7. Cook for 20 minutes simmering
  8. Add Turkey meat

For the dumplings:

  1. Heat butter and milk in small pan or in microwave oven
  2. Mix flour, baking powder,and salt in bowl
  3. Add milk mixture and stir just to combine about 1 minute  (don’t over mix it or your dumplings will be rubbery)
  4. Add to soup in pieces about the size of half a penny. Simmer for 6 to 7 minutes the dumplings will plump up about twice the size.

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