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Turkey Dumpling Soup

 Turkey Dumpling Soup
Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings.
16 ServingsPrep: 20 min. Cook: 20 min. + simmering


  • 1 meaty leftover turkey carcass (from an 11-pound turkey)
  • 6 cups chicken broth
  • 6 cups water
  • 2 celery ribs, cut into 1-inch slices
  • 1 medium carrot, cut into 1-inch slices
  • 1 tablespoon poultry seasoning
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, sliced
  • 1 cup fresh or frozen cut green beans
  • 1 package (10 ounces) frozen corn
  • 1 package (10 ounces) frozen peas
  • 2 cups biscuit/baking mix
  • 2/3 cup milk


  • In a stock pot, combine the first nine ingredients. Bring to a boil.
  • Reduce heat; cover and simmer for 3 hours.
  • Remove carcass and allow to cool. Remove meat and set aside 4 cups
  • for soup (refrigerate any remaining meat for another use); discard
  • bones. Cut meat into bite-size pieces. Strain broth, discarding

2 of 2

Turkey Dumpling Soup (continued)

Directions (continued)

  • vegetables and bay leaf.
  • Return broth to pan; add the onion, celery, carrots and beans. Bring
  • to a boil. Reduce heat; cover and simmer for 10 minutes or until
  • vegetables are tender. Add corn, peas and reserved turkey. Bring to
  • a boil; reduce heat.
  • Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering
  • broth. Cover and simmer for 10 minutes or until a toothpick inserted
  • in a dumpling comes out clean (do not lift the cover while
  • simmering).
  • Yield: 16 servings (4 quarts).