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Turkey Dumpling Soup

Prep Time:

15 min

Cook Time:

30 min

Serves:

4

About the Recipe

Got some leftover Thanksgiving turkey scraps? Don't toss them aside! Transform them into a heartwarming bowl of Turkey Dumpling Soup that's the epitome of comfort food perfection. Whether you're craving a cozy meal or planning a lazy day of football watching, this recipe is a winner. Join us in the kitchen and learn how to create this flavorful and satisfying soup that will have your taste buds cheering for more. Don't let those turkey leftovers go to waste – let's make the most of them with this scrumptious soup recipe!

Ingredients

Ingredients Soup

  • 3 Tbsp butter

  • 2 garlic cloves

  • 2 large carrots diced

  • 2 celery stalks diced

  • 2 Tbsp all purpose flour

  • 4 cups chicken stock

  •  ½  tsp ground sage 

  • 1 tsp dried thyme

  • ½ tsp salt

  • ¼ tsp pepper

  • 2 bay leaves

  • 2 cups cooked turkey cubed

  • 1 cup frozen corn

  • 8 oz heavy cream



Ingredients Dumplings

  • 1 cup all purpose flour

  • 2 tsp baking powder

  • 1 tsp sugar

  •  ½ tsp salt

  • 1 Tbsp butter

  •  ½  cup skim milk

Preparation

  1. Melt the butter over medium heat in a large stock pot.

  2. Add the carrots, celery, and garlic and cook until translucent, about 4  minutes. Add garlic and cook for about 1 minute or until fragrant.

  3. Whisk in the flour until fully combined. Very slowly add the chicken stock. Begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined. Towards the end you will be able to add it a little more quickly. This should take about two minutes.

  4. Add the sage, thyme, salt, bay leaves, and pepper and bring to a simmer. Allow to simmer for five minutes. seasoning. Turn off the heat and add the grated cheese. Stir well and serve in a large bowl.

  5. Gently stir in the cooked turkey, frozen corn, and heavy cream, stirring to combine and cooking about one minute more until combined.

  6. While the soup is cooking, whisk together 1 cup of flour, 2 tsp of baking powder, 1 tsp of sugar, and 1/2 tsp salt. Cut in 1 TBSP cold butter. Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour. Gently drop about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.

  7. Finally, remove bay leaves and serve.

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