Creamy Turkey Dumpling Soup

5 from 2 votes

Creamy Turkey Dumpling Soup

A warm, Creamy Turkey Dumpling Soup made with tender vegetables and fluffy homemade dumplings. The perfect way to use leftover turkey and create a comforting meal everyone loves.

Prep Time15

Cook Time30

Total Time45

Course: dinner, Main Course, Soup

Cuisine: American

Servings: servings

Calories: 333kcal

Author: Nicole Durham

Cost: Recipe $4.47 / Serving $0.75

Equipment

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)

US Customary - Metric

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.

Nutrition