This creamy turkey dumpling soup is the perfect cozy dish to serve after the holidays. It's warm, hearty, and the BEST way to turn leftover turkey into something totally new and comforting.
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Making soup with leftover turkey is nothing new, but it is always delicious. Last year I made Creamy Leftover Turkey Wild Rice Soup, and this year I made turkey and dumplings. I even made some Thanksgiving Tamales.
Using leftover turkey in soup is always a winner, but this version is extra special thanks to the fluffy homemade dumplings cooked right in the pot. Think comfort food meets frugality, simple ingredients, basic steps, and BIG flavor.
Whether your turkey came from an Air Fryer Turkey Breast, Cajun Turkey Breast Recipe, or Dry Brined Turkey, the leftovers work perfectly here. If you love soups like my Creamy Leftover Turkey Wild Rice Soup, this one will become a new favorite.
Jump to:
💛 Why You'll Love This Recipe
- It's the perfect leftover makeover. Leftover turkey transforms into a rich, comforting soup with tender vegetables and from-scratch dumplings. Meal planning with leftovers is always a bonus in my book!
- Beginner-friendly. This Creamy Turkey Dumpling Soup recipe uses simple techniques, perfect if you want a cozy homemade dumpling soup without anything complicated.
- Creamy, hearty, and satisfying. The broth thickens naturally with a simple roux and some milk, giving you a velvety texture without canned soup or mushrooms.
🛒 Ingredients
Turkey: Leftover turkey adds rich, savory flavor and makes this soup a perfect post-holiday makeover meal.
Flour: A simple roux thickens the broth naturally, giving the soup its creamy, velvety base without canned soup.
Carrots, Celery & Onion: This classic trio builds the foundational flavor and sweetness the soup needs to taste balanced.
Baking Powder: Helps the dumplings puff up light and fluffy as they steam on top of the soup.
Milk: Stirred in at the end for a smooth, creamy finish without overpowering the other flavors.
For a different kind of dumpling, try our Sourdough Chicken and Dumplings.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Turkey: No leftover turkey? Use chopped rotisserie chicken or any cooked chicken.
Milk: Swap whole milk for evaporated milk or half-and-half for a richer soup.
Vegetables: Add peas, corn, or green beans. Frozen veggies work great and are budget-friendly.
Dumplings: Prefer canned biscuit dumplings? You can use them, cut into pieces and simmer the same way.
💰 Budget-Friendly Tips
Reduce the meat: Use just 1-1½ cups of turkey and add extra veggies instead.
Use cheaper cuts: Shredded chicken thighs or drumsticks are perfect if you don't have turkey.
Stretch it: Add a handful of egg noodles or extra dumplings to bulk up the meal.
🥄 Instructions for Creamy Turkey Dumpling Soup
Step 1: Melt the butter in a large pot over medium heat.
Step 2: Add the diced onion, carrots, and celery. (Image 1) Cook 5-7 minutes until softened. (Image 2)
Step 3: Add garlic; cook 30 seconds. (Image 3)
Step 4: Sprinkle flour over the veggies. Add salt, pepper, onion powder, sage, and nutmeg. (Image 4)
Step 5: Stir and cook 1-2 minutes to remove flour taste. (Image 5)
Step 6: Slowly pour in the chicken broth while whisking to keep the mixture smooth. (Image 6)
Step 7: Bring to a gentle simmer and cook 5 minutes.
Step 8: Stir in the shredded turkey; keep heat on low. (Images 7 & 8)
Step 9: Make the dumplings: In a bowl, add flour, baking powder, salt, pepper, milk, and egg. (Image 9). Mix until just combined. (Image 10)
Step 10: Drop tablespoon-sized scoops of dumpling dough onto the surface of the simmering soup. (Images 11 &12)
Step 11: Cover tightly and simmer 15 minutes. Do not lift the lid. (Image 13)
Step 12: Remove the lid, flip dumplings gently, and simmer uncovered 5 more minutes. (Image 14)
Step 13: Stir in the milk or half-and-half. (Image 15)
Step 14: Heat on low 2-3 minutes (don't let it boil hard). (Image 16)
Step 15: Taste and adjust seasonings.
Serve warm. Enjoy!
👩🏻🍳 Expert Tips
- Nutmeg = secret magic. A tiny pinch adds cozy warmth without tasting sweet. Don't skip it.
- Don't peek! Dumplings need steam, lifting the lid early makes them dense instead of fluffy.
- Use a gentle simmer. A rolling boil can break the dumplings apart.
❄️ Storage, Reheating & Make Ahead
Storage: Store Creamy Turkey Dumpling Soup in airtight containers for 3-4 days in the fridge.
Reheating: Warm on the stove over low heat. Stir gently so dumplings don't break apart. Add a splash of milk if it thickened too much.
Make Ahead: Prep the veggie base ahead of time, but do not make dumplings until cooking day. They get soggy if stored.
🥗 Side Dishes or Pairing Ideas
This soup would taste great served alongside a simple green salad or no knead bread with butter. Even my Homemade Dinner Rolls would taste fantastic alongside this soup.
- 2 Hour No Knead BreadRecipe $1.15 / Serving $0.12
- Easy Yeast Rolls for BeginnersRecipe $1.06 / Serving $0.12
- Iceberg SaladRecipe $5.00 / Serving $0.83
- Air Fryer Frozen Garlic BreadRecipe $2.24 / Serving $0.28
❓ Recipe FAQs
About 3-4 days in the fridge. For best texture, enjoy within 2 days.
Not recommended. Dumplings become gummy once thawed.
Nope! This recipe uses homemade dumplings, but canned biscuits or potato gnocchi also work great as shortcuts.
🍽️ More Recipes You'll Love
- Tomato Soup ChiliRecipe $10.48 / Serving $2.62
- Creamy Turkey Wild Rice SoupRecipe $8.76 / Serving $1.10
- Poor Man's Beef Stew (Stove Top)Recipe $9.84 / Serving $1.64
- Egg Drop SoupRecipe: $1.54 | Per Serving: $0.77
🐝 If you tried this Creamy Turkey Dumpling Soup, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Creamy Turkey Dumpling Soup
Ingredients
Soup
- 2 tablespoons unsalted butter - ($0.25)
- 1 small onion, diced - ($0.71)
- 2 large carrots, diced - ($0.42)
- 2 ribs celery, chopped - ($0.34)
- 2-3 cloves garlic, minced - ($0.12)
- ¼ cup all-purpose flour - ($0.04)
- 6 cups chicken broth - ($1.50)
- 2-3 cups cooked turkey, shredded or chopped - ($0.00)
- 1 teaspoon salt - ($0.01)
- ½ teaspoon ground black pepper - ($0.04)
- 2 teaspoons onion powder - ($0.16)
- ¼ teaspoon ground sage - ($0.04)
- ⅛ teaspoon ground nutmeg - ($0.01)
- 1 cup milk - ($0.20)
Dumplings
- 1½ cups all-purpose flour - ($0.21)
- 2 teaspoon baking powder - ($0.08)
- ¾ teaspoon salt - ($0.01)
- ¼ teaspoon ground black pepper - ($0.02)
- ¾ cup milk - ($0.15)
- 1 large egg - ($0.16)
Instructions
- Cook vegetables. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 to 7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Build the soup. Sprinkle the flour over the vegetables. Add the salt, black pepper, onion powder, sage, and nutmeg. Stir and cook 1 to 2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth until smooth. Bring to a gentle simmer and cook 5 minutes. Stir in the turkey and reduce heat to low.
- Make dumpling dough. In a bowl, stir together the flour, baking powder, salt, black pepper, milk, and egg just until combined. Do not overmix.
- Cook dumplings. Drop tablespoon-sized scoops of dough onto the surface of the simmering soup. Cover tightly and simmer 15 minutes without lifting the lid. Remove the lid, gently flip the dumplings, and simmer uncovered for 5 minutes.
- Finish. Stir in the milk and heat gently for 2 to 3 minutes without boiling. Taste and adjust seasoning. Serve warm.
Notes
- Dumpling texture. Keep the lid on while dumplings steam or they will turn dense.
- Heat control. Maintain a gentle simmer, not a rolling boil.
- Creaminess. Add milk at the end to prevent curdling.
- Mixing tip. A shaggy dumpling dough makes softer dumplings.
- Storage. Refrigerate in an airtight container for 3 to 4 days.
- Reheating. Warm gently on the stove; add milk or broth if thick.
Nutritional Information
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