TURKEY & DUMPLING SOUP

INGREDIENTS

• 6 cups cooked turkey (shredded or chopped)

• 1 tbsp butter or oil

• 1/2 onion, chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 4 cloves garlic, minced

• 1–2 bay leaves

• 6 cups broth (turkey or chicken)

• Salt & black pepper, garlic & onion powder, cajun seasoning

• A little thyme, sage, or poultry seasoning

• 1/2 heavy cream or half-and-half (optional but makes it silky)

  
  For the dumplings (easy drop dumplings):

  • 1 cup flour

  • 2 tsp baking powder

  • ½ tsp salt

  • 2 tbsp butter (cold, cut in small pieces)

  • ½ cup milk or half-and-half

HOW TO MAKE IT

1. START THE BASE

In a large pot:

1. Melt the butter or oil.

2. Add onion, carrots, celery. Sauté until softened (about 7–10 min).

3. Add garlic, cook 2 minutes
   

2. ADD BROTH + SEASONINGS

• Pour in the broth.

• Add bay leaves, thyme/sage, salt and pepper.

• Add the shredded turkey.

• Bring to a gentle boil, then turn down to simmer.
  

3. MAKE THE DUMPLINGS

In a bowl:

1. Mix the flour, baking powder, salt.

2. Cut in the cold butter with your fingers or a fork until crumbly.

3. Add the milk and stir until it’s a thick, scoopable dough.

4. Mix the dumpling dough until it’s thick and sticky.

5. Pinch a little of the dough.

6. Drop it directly into the simmering soup.

7. Repeat until all the dough is used.

8. Put the lid on the pot and don’t lift it for 15 minutes.

9. The steam puffs them up into fluffy dumplings.

10. If you don’t have a lid, that is TOTALLY ok. Make sure you stir while it’s simmering.
    

4. ADD DUMPLINGS TO THE SOUP

• Keep the soup at a low simmer.

• Drop spoonfuls of dough right into the soup (tablespoon sized).

• Cover the pot and DO NOT lift the lid for 15 minutes.
  The steam cooks them perfectly.
  

5. FINISH

• Remove bay leaves.

• Taste and adjust seasoning. - SEASON UNTIL YOUR ANCESTORS TELL YOU TO STOP.

• Add a splash of heavy cream if you want it creamy.

• Let it simmer 5 more minutes.

NOTES FROM MY TABLE

• This is the perfect leftover-turkey recipe: Dark meat gives the broth more depth and richness, but any mix works beautifully.

• Don’t overmix the dumpling dough: A light hand keeps the dumplings tender and fluffy. Overmixing makes them dense.

• Keep the lid closed while dumplings cook: Steam is what makes them rise. Lifting the lid releases the heat and can deflate them.

• The soup naturally thickens as it simmers: The starch from the dumplings gives you a silky, stew-like texture without needing cream. BUT YOU CAN ADD MORE FLOUR IF YOU WANT IT TO BE THICKER.

• Add cream only at the very end (optional): A splash of heavy cream or half-and-half turns it into a richer, velvet-style soup.

• Season after the dumplings finish cooking: Dumplings absorb salt. If you season too early, the broth may taste flat afterward.

• Broth flexibility: Homemade turkey broth, boxed chicken broth, or even bouillon + water all work.

• Extra vegetables you can add: Corn, peas, diced potatoes, parsnips, or chopped green beans blend well with the base.

• Use fresh herbs if you have them: Thyme, rosemary, parsley, or sage take the flavor from everyday to Tuscan rustic.

• Make it ahead-friendly: If prepping in advance, keep the dumplings uncooked. Reheat the soup and drop them in fresh right before serving.

• Freezer note: The dumplings don’t freeze well, but the soup without dumplings freezes perfectly.