Turkey Dumpling Soup
Transform leftover Thanksgiving turkey into a tasty and cream soup for the whole family.
Published by St. Martin's Griffin
I like to pull out this recipe after Thanksgiving, so I can put all that leftover turkey to use! If you prefer a slightly thicker broth, feel free to add an extra tablespoon of flour in step 2.
Preparation Time15 min
Cooking Time35 min
- 3 tablespoons unsalted butter
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup diced shallots
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried sage
- 1 tablespoon minced fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 2 cups biscuit baking mix
- 2/3 cup whole milk
- 2 cups cubed or shredded cooked turkey
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 cup heavy cream
In a large stockpot, melt the butter over medium heat. Add the carrots, celery, shallots, and garlic and cook until softened, about 5 minutes.
Whisk in the flour. Gradually add in the broth, whisking continuously.
Stir in the sage, thyme, salt, pepper, and bay leaves. Bring to a simmer and cook for about 5 minutes.
In a medium bowl, mix together the biscuit mix with the milk until well combined.
Carefully drop a tablespoon of the dumpling dough at a time into the soup. They will sink initially and then float to the top when they're cooked.
Boil for about 5 minutes.
Add the turkey, peas, corn, and cream to the soup. Stir to combine and cook until hot, about 4 minutes.
Remove the bay leaves, ladle into bowls, and serve.
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