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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. —Debbie Wolf, Mission Viejo, California
  • Total Time
    Prep: 20 min. Cook: 20 min. + simmering
  • Makes
    16 servings (4 quarts)

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

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Reviews

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Average Rating:
  • Joeline
    Nov 21, 2018

    This may sound strange but try it....you may be surprised. Because I had some left over I threw zucchini squash, sliced about 1/4 inch pieces, into the turkey soup. The difference is amazing. You'd think the squash would get really mushy but it doesn't. Add it about 1/2 hour before serving. You can add any veggies you want but the squash turned out to be such a hit I never make turkey or chicken soup without it any more.

  • NoodleNel
    Dec 19, 2017

    I made this soup. I liked the vegetables it called for. My dumplings turned out terribly. We just pulled them of the top. But it needs some seasoning for more taste. Chicken and turkey soup are often bland,

  • elfkin
    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.

  • vewebber58
    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!

  • vewebber58
    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!

  • vewebber58
    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!