Name: Turkey Dumpling Soup
Prep time: 15 min
Cook time: 35 min
Ingredients: 3 tablespoon unsalted butter; 2 carrots, diced; 2 celery stalks, diced; 1/2 cup diced shallots; 2 garlic cloves, minced; 2 tablespoon all-purpose flour; 4 cup 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 cup biscuit baking mix; 2/3 cup whole milk; 2 cup cubed or shredded cooked turkey; 1 cup frozen peas; 1 cup frozen corn kernels; 1 cup heavy cream

Turkey Dumpling Soup

Transform leftover Thanksgiving turkey into a tasty and cream soup for the whole family.

By: Addie Gundry

Editor's Note: Use up your leftover Thanksgiving turkey in a brand new way with this easy and creamy soup recipe. This delightful dumpling soup is made from leftover turkey, biscuit mix, frozen veggies, and more. Home chefs will be happy to find that this recipe takes under an hour to whip together, making this quick leftover turkey recipe ideal for the night after a long day in the kitchen. You could easily make this recipe year round, as well. Instead of cooking a whole turkey, buy pre-cooked turkey or even try it out with a rotisserie chicken from the grocery store!

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.

Serves6

Preparation Time15 min

Cooking Time35 min

Ingredients

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

Instructions:

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.