Turkey Dumpling Soup: 1 Cozy Bowl Recipe
Turkey Dumpling Soup: A Heartwarming Bowl of Comfort for Chilly Evenings
As the days grow shorter and the air turns crisp, there’s nothing quite like a steaming bowl of homemade soup to bring warmth and comfort to your soul. This Turkey Dumpling Soup recipe is designed to do just that – offering a rich, savory broth, tender pieces of turkey, and soft, fluffy dumplings that melt in your mouth. It’s the perfect antidote to a busy day, promising a wholesome and deeply satisfying meal that feels like a hug from the inside out. Forget the cold with a Hearty Turkey Dumpling Stew that brings everyone to the table.
What You’ll Need
Gather your ingredients to create this delightful soup. Fresh, quality components make all the difference in building its deep, satisfying flavors.
2 tbsp olive oil
1 cup chopped yellow onion
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
6 cups chicken or turkey broth
2 cups cooked turkey, shredded or diced
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and freshly ground black pepper to taste
1/2 cup fresh parsley, chopped (for garnish)
For the Dumplings:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tbsp fresh parsley, chopped
3/4 cup milk
1/4 cup unsalted butter, melted
Preparation Instructions
Follow these steps to create your perfect bowl of Turkey Dumpling Soup. Each stage is designed to build flavor and ensure a delicious, comforting result. If you prefer a thicker consistency, similar to a Hearty Turkey Dumpling Stew, you can always reduce the broth slightly.
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken or turkey broth. Stir in the cooked turkey, dried thyme, and dried rosemary. Bring the soup to a simmer. Reduce heat to low, cover, and let it gently simmer while you prepare the dumplings.
4. To make the dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the chopped fresh parsley.
5. In a separate small bowl, combine the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Drop the dumpling batter by spoonfuls directly into the simmering soup. You can use two spoons or a small cookie scoop. Don’t crowd the dumplings; they will expand.
7. Cover the pot and cook for 15-20 minutes, without lifting the lid, until the dumplings are light, fluffy, and cooked through. They should float to the top.
8. Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve hot.
Fun Twists & Serving Ideas
Spice It Up: Add a pinch of red pepper flakes with the garlic for a subtle kick.
Greens Power: Stir in a handful of fresh spinach or kale during the last 5 minutes of cooking for added nutrition and color.
Cheesy Dumplings: Fold 1/4 cup shredded cheddar or Parmesan cheese into the dumpling batter for an extra layer of flavor.
Root Vegetable Boost: Include diced parsnips or potatoes with the carrots and celery for a heartier base.
Garnish Galore: Serve with a dollop of sour cream or a sprinkle of crispy fried onions for added texture and creaminess.
FAQ
Q: Can I use chicken instead of turkey?
A: Absolutely! Cooked chicken, shredded or diced, works perfectly as a substitute for turkey in this recipe.
Q: Can I make the dumplings ahead of time?
A: It’s best to make and cook the dumplings just before serving, as they can become a bit dense if made too far in advance. However, you can prepare the dry and wet dumpling ingredients separately and combine them right before dropping into the soup.
Q: How do I store leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The dumplings may soften further upon reheating.
Q: Can I freeze this soup?
A: While the broth and turkey can be frozen well, the dumplings tend to get mushy when frozen and thawed. If you plan to freeze, it’s best to freeze the soup base without the dumplings and add freshly made dumplings upon reheating.
Q: My dumplings are tough, what went wrong?
A: Overmixing the dumpling batter is a common culprit for tough dumplings. Mix just until combined. Also, ensure the soup is at a gentle simmer, and don’t lift the lid during the 15-20 minute cooking period, as this allows steam to escape and affects their fluffiness.
Conclusion
This Turkey Dumpling Soup offers the perfect blend of warmth, flavor, and homestyle comfort, making it an ideal choice for any meal. Its rich broth, tender turkey, and light dumplings create a truly satisfying experience that rivals even the most robust Hearty Turkey Dumpling Stew. We hope this recipe brings joy and coziness to your kitchen, creating lasting memories with every delicious spoonful.
Recipe Note
For the best texture, ensure your broth is at a gentle simmer—not a rolling boil—when you drop in the dumplings. This allows them to cook evenly and remain tender and fluffy.
Turkey Dumpling Soup
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Servings: 6-8
Calories: 350-450
Ingredients
- 2 tbsp olive oil or butter
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups turkey or chicken broth
- 2 cups cooked turkey, shredded or diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1/2 cup fresh parsley, chopped, for garnish (optional)
- For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cut into small pieces
- 3/4 cup milk
Instructions
1.In a large Dutch oven or soup pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
2. Pour in the turkey or chicken broth. Add the shredded cooked turkey, dried thyme, and dried rosemary. Bring the soup to a simmer, then reduce heat to low, cover, and let it gently simmer while you prepare the dumplings, about 10 minutes, allowing flavors to meld. Season with salt and pepper to taste.
3. To make the dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Gradually add the milk, stirring with a fork until a soft, shaggy dough forms. Do not overmix.
5. Increase the heat of the soup to a gentle boil. Drop the dumpling dough by tablespoonfuls directly into the simmering soup. Do not overcrowd the pot; cook in batches if necessary.
6. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are puffed and cooked through. Do not lift the lid during this time, as it will release the steam needed for the dumplings to cook properly.
7. Once cooked, gently stir the soup to combine. Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot.
Chef’s Notes: This recipe is perfect for using leftover cooked turkey. If you don’t have cooked turkey, you can boil turkey thighs or breast until cooked, then shred. For a richer flavor, use homemade turkey or chicken stock.
