Healthy Meal Prep
Turkey and Dumpling Soup Recipe

Turkey and Dumpling Soup


This is a great dumpling soup recipe to use up leftover Thanksgiving turkey, but it would be just as good with chicken.


  • ½ cup butter
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary
  • 1 teaspoon crushed red pepper flakes (Optional)
  • ½ teaspoon fresh thyme
  • ½ teaspoon paprika (Optional)
  • salt and ground black pepper to taste
  • ¾ cup all-purpose flour
  • 3 (12 ounce) cans chicken broth
  • ⅔ cup milk
  • 4 cups bite-sized pieces of cooked turkey
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 small potatoes, chopped
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons butter
  • ¾ cup milk
  • 8 ounces frozen peas


  1. Heat butter in a large ovenproof pot over medium heat. Add onion, garlic, rosemary, red pepper flakes, thyme, paprika, salt, and black pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Whisk in 3/4 cup flour, creating a paste; stir until paste begins to bubble, about 1 minute more. Add broth and milk; increase heat to medium-high. Bring to a rolling boil, stirring constantly, about 2 minutes. Continue stirring until sauce thickens, about 2 minutes more. Reduce heat to medium-low. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for 20 minutes.
  2. Meanwhile, combine 1 1/2 cups flour, baking powder, and salt in a bowl. Use an electric mixer to cut in butter until mixture resembles coarse crumbs. Stir in milk a little at a time until dough forms.
  3. Add peas to the soup and stir. Drop dough into soup by the tablespoonful; dumplings will sink slightly. Cook, uncovered, 8 to 10 minutes. Cover and cook 8 to 10 minutes more. Let sit 5 minutes before serving.

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Nutritional Information

Turkey and Dumpling Soup

Servings Per Recipe: 10
Calories: 414.4
% Daily Value *
protein: 47 %
carbohydrates: 13 %
exchange other carbs:
dietary fiber: 15 %
fat: 28 %
saturated fat: 51 %
cholesterol: 28 %
vitamin a iu: 72 %
niacin equivalents: 79 %
vitamin b6: 32 %
vitamin c: 27 %
folate: 21 %
calcium: 14 %
iron: 18 %
magnesium: 17 %
potassium: 17 %
sodium: 37 %
thiamin: 40 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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