Leftover Turkey and Dumpling Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
For the soup
  • 2 tablespoons olive oil
  • ½ medium onion, sliced
  • 2 ribs celery, chopped
  • 4 medium carrots, chopped (about 1 ½ -2 cups)
  • 4 cups turkey/chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon flour
  • ½ cup milk
  • ½ teaspoon salt
  • ½ pound leftover shredded turkey (about 1 – 1 ½ cups)
  • Finely chopped parsley or carrot top greens for garnish
  • ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  1. In a medium or large pot, add about 2 tablespoons of olive oil over medium heat. Allow the olive oil to heat for about a minute before adding diced onions, chopped celery, and chopped carrots. Cook these vegetables for several minutes until they become soft and tender.
  2. Pour the turkey/chicken broth, add thyme into the pot, and allow the soup to simmer for several minutes.
  3. While the soup is simmering, in a medium mixing bowl, combine all purpose flour, baking soda, salt, and buttermilk. Use a tablespoon to create little dumpling balls and drop them into the bubbling part of the soup. Cook the dumplings in the soup for a few minutes. The dumplings will puff up and appear fluffy.
  4. Use a slotted spoon to scoop the dumplings from the soup and divide them into the bowls.
  5. In a small bowl, mix together milk and flour until the flour has dissolved. Slowly pour the milk and flour mixture into the soup and stir to evenly incorporate into the soup. Season the soup with salt. Then add the shredded leftover turkey.
  6. Once the turkey has warmed and soup is thick and creamy, divide the soup into each of the bowls.
  7. Serve the leftover turkey and dumpling soup warm.
  8. Garnish with finely chopped parsley or carrot top greens if desired.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/11/23/leftover-turkey-and-dumpling-soup/