This creamy turkey dumpling soup is the perfect dish to serve up after the holidays. Using leftover turkey, mashed potatoes, and green bean casserole in a new way is always quite exciting!
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.
This recipe is unique because it uses all sorts of thanksgiving leftovers. Leftover turkey meat, leftover mashed potatoes, and even leftover green bean casserole can all be added to this thick and flavorful soup.
This creamy turkey soup is filling, comforting, and soooo gosh darn tasty you'll want a second bowl.
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🥘 Ingredients
- Butter
- Carrots
- Celery
- Onion
- Mushrooms
- Garlic
- Dried Thyme
- Salt
- Pepper
- Onion Powder
- Ground Sage
- Ground Nutmeg
- Flour
- Cream of Mushroom Condensed Soup
- Water
- Milk
- Mashed Potatoes
- Cooked Turkey Meat
- Green Beans
- Canned Biscuits
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to Make Creamy Turkey Dumpling Soup with these simple step-by-step instructions:
- Add butter to a large pot over medium-high heat and cook until melted.
- Stir in the chopped carrots, celery, onion, and mushrooms.
- Add the garlic and stir. Cook for 30 seconds.
- Stir in the thyme, salt, pepper, onion powder, sage, and nutmeg. Mix until combined.
- Whisk in the flour to combine and then let cook for another 2 minutes.
- Add in your condensed soup and stir to combine.
- Add in the water, milk, and mashed potatoes. Stir until the potatoes are mostly dissolved and the broth looks smooth.
- Add the turkey and chopped green beans. Stir.
- Bring the soup to a boil and while the soup is heating prep the biscuits by cutting them into 8 pieces each.
- Once the soup is boiling, add the biscuits to the pot.
- Reduce the heat to low and then cover the pot with a lid.
- Cook covered on low heat for 20 minutes. Stir halfway to prevent stuff from sticking at the bottom of the pot.
- Remove lid and stir again. remove the soup from the heat.
- Serve warm.
🧾 Substitutions
This leftover turkey and dumplings recipe is very easily customizable to what you may have on hand, check out these simple substitute ideas.
- Mashed Potatoes. If you don't have 2 cups of already cookd mashed potatoes you can add in 1 cup of instant potatoes. You can also omit this entirely and just add in small diced potatoes instead of the mashed potatoes. Added in at the same step.
- Turkey. If you do not have cooked turkey on hand shredded or chopped cooked chicken can be used.
- Green Beans. You can use fresh green beans that have been washed and trimmed or you can use leftover green bean casserole (onion topping and all).
- Cream of Mushroom Soup. A great sub for this is to just use cream of chicken soup.
🍴 Recipe Tips
I include nutmeg in this soup to help give it a flavor kick and a bit of warm undertone. It's one of my favorite things to do when making a comforting soup recipe and has been a trick of mine for years.
You can use any canned biscuits for the dumplings. I used Dollar General's Butter flavored biscuits but you can use Pillsbury, store brand, or any other biscuits as long as the flavor is either original or complementing to the soup (like butter).
This soup would taste great served alongside a simple green salad or heart crusty bread with butter. Even my Dinner Rolls would taste fantastic alongside this soup.
💭 FAQs
This creamy turkey soup with potatoes is good for about 3 or 4 days if kept stored in an airtight container in the fridge. I recommend eating it within 2 days for the best textures and flavors.
This is not a good soup to freeze. When thawed and reheated the textures won't be as good. I recommend eating this soup within a few days.
More great recipes to check out soon
- Roasted Brussel Sprouts and Carrots
- Roasted Whole Chicken with Potatoes and Carrots
- Ice Cream Nachos
- Cake Mix Coffee Cake
- Giant Sprinkle Cookies
- Giant Sprinkle Cookies
📖 Recipe
Creamy Turkey Dumpling Soup
Equipment
- Ladle
Ingredients
- ¼ cup butter ($0.38)
- ½ cup carrots, chopped ($0.14)
- ½ cup celery chopped ($0.12)
- 1 medium sized onion, diced (about 1 cup) ($.70)
- 1 cup sliced mushrooms ($1.49)
- 3 cloves garlic, minced ($0.05)
- 1 teaspoon dried thyme ($0.10)
- 1 teaspoon salt ($0.10)
- 1 teaspoon pepper ($0.10)
- 2 teaspoon onion powder ($0.20)
- ¼ teaspoon ground sage ($0.05)
- ⅛ teaspoon ground nutmeg ($0.02)
- ⅓ cup flour ($0.03)
- 1 can (10.5 ounce) cream of mushroom ($0.58)
- 6 cups water ($0.00)
- 2 cups milk ($0.19)
- 2 cups mashed potatoes ($0.46)
- 2 cups shredded or chopped cooked turkey meat ($3.10)
- 1 cup chopped fresh green beans, optional ($0.58)
- 16 ounce canned biscuits ($0.58)
Instructions
- Add butter to a large pot over medium-high heat and cook until melted.
- Stir in the chopped carrots, celery, onion, and mushrooms.
- Add the garlic and stir. Cook for 30 seconds.
- Stir in the thyme, salt, pepper, onion powder, sage, and nutmeg. Mix until combined.
- Whisk in the flour to combine and then let cook for another 2 minutes.
- Add in your condensed soup and stir to combine.
- Add in the water, milk, and mashed potatoes. Stir until the potatoes are mostly dissolved and the broth looks smooth.
- Add the turkey and chopped green beans. Stir.
- Bring the soup to a boil and while the soup is heating prep the biscuits by cutting them into 8 pieces each.
- Once the soup is boiling, add the biscuits to the pot.
- Reduce the heat to low and then cover the pot with a lid.
- Cook covered on low heat for 20 minutes. Stir halfway to prevent stuff from sticking at the bottom of the pot.
- Remove lid and stir again. remove the soup from the heat.
- Serve warm.
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