Turkey Dumpling Soup Recipe

5 4 7
Turkey Dumpling Soup Recipe
Turkey Dumpling Soup Recipe photo by Taste of Home
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Turkey Dumpling Soup Recipe

Read Reviews
5 4 7
Publisher Photo
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. —Debbie Wolf, Mission Viejo, California
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + simmering
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + simmering

Ingredients

  • 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
  • SOUP INGREDIENTS:
  • 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

Directions

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 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 into 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).
Originally published as Turkey Dumpling Soup in Country Woman November/December 2000, p29

Nutritional Facts

1 cup: 185 calories, 5g fat (1g saturated fat), 30mg cholesterol, 724mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 14g protein.

  • 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
  • SOUP INGREDIENTS:
  • 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
  1. In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.
  2. 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 vegetables and bay leaf.
  3. 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.
  4. Combine biscuit mix and milk. Drop by teaspoonfuls into 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).
Originally published as Turkey Dumpling Soup in Country Woman November/December 2000, p29

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Reviews forTurkey Dumpling Soup

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MY REVIEW
elfkin User ID: 7806053 64917
Reviewed May. 16, 2014

"When I was spring cleaning my freezer, I found some turkey frames I'd saved. This made a great rainy-day meal in May. I used celery tops to make the broth, and frozen mixed vegetables for the soup."

MY REVIEW
vewebber58 User ID: 998755 81944
Reviewed Jan. 29, 2011

"I'm not overly fond of turkey, but loved this soup when I wanted to use up the turkey frame from Thanksgiving. I didn't have enough biscuit mix, so used a homemade recipe for the dumplings. They were nestled amidst the vegetables and bubbling gravy and looked so yummy. Later I cooked a whole chicken and made this recipe again......delicious!"

MY REVIEW
vewebber58 User ID: 998755 80778
Reviewed Jan. 29, 2011

"I'm not overly fond of turkey, but loved this soup when I wanted to use up the turkey frame from Thanksgiving. I didn't have enough biscuit mix, so used a homemade recipe for the dumplings. They were nestled amidst the vegetables and bubbling gravy, and all of it was so good! I liked it so much, I laterI cooked a whole chicken and made the soup using this recipe.......delicious!"

MY REVIEW
vewebber58 User ID: 998755 72984
Reviewed Jan. 29, 2011

"I'm not overly fond of turkey, but loved this soup when i wanted to use up the turkey frame from Thanksgiving. I didn't have enough biscuit mix, so used a homemade recipe for the dumplings. They were nestled amidst the vegetables and bubbling gravy, and all of it was so good! I liked it so much, I cooked a whole chicken and made the soup using this recipe.......delicious!"

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