Turkey and Dumplings Soup is the kind of meal that wraps you in a big, cozy hug — the edible version of your favorite blanket. This hearty, comforting soup is perfect for chilly evenings or for using up that leftover Thanksgiving turkey. The best part? The fluffy buttermilk dumplings cook right on top of the soup, soaking up all those rich, savory flavors.
Whether you use homemade turkey broth or a good store-bought one, this Turkey and Dumplings Soup delivers that warm, home-cooked taste that feels like pure comfort in a bowl. Busy weeknight? No problem. Leftovers? Even better the next day. Let’s just say, this recipe makes even the pickiest eaters forget about takeout for a night.
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What is Turkey and Dumplings Soup?
Turkey and Dumplings Soup is a classic American comfort food that takes humble ingredients — leftover turkey, a few vegetables, and pantry staples — and turns them into a heartwarming, satisfying meal. Imagine tender pieces of turkey swimming in a creamy, savory broth, surrounded by soft, cloud-like dumplings that soak up all that flavor.
It’s part stew, part soup, and completely delicious. Traditionally made after big holiday meals like Thanksgiving, it’s a great way to stretch your leftovers into something special. The dumplings, made from a mix of flour, cornmeal, and buttermilk, cook right in the broth, adding a little Southern charm to the dish. Whether you’re feeding a crowd or meal prepping for the week, Turkey and Dumplings Soup hits the sweet spot between nostalgic and practical.
Reasons to Try Turkey and Dumplings Soup
If you’re craving comfort food without hours in the kitchen, Turkey and Dumplings Soup is your new go-to. First off, it’s a fantastic way to make use of leftover turkey — nothing goes to waste. Second, it’s surprisingly easy, even if you make the broth from scratch (though no one will judge you for using store-bought). Third, those pillowy buttermilk dumplings are pure joy — soft, tender, and just the right amount of hearty.
Plus, the combination of turkey, potatoes, and apple cider gives it a cozy autumn flavor that pairs perfectly with the season. It’s the kind of recipe that tastes like home and reminds you why soup night is always a good idea. If you’re already a fan of comfort bowls, you’ll also love our Hearty Creamy Chicken Noodle Soup and Easy Homemade Potsticker Soup.
Ingredients Needed to Make Turkey and Dumplings Soup
For the Homemade Turkey Broth (optional): Leftover turkey bones, 1 small onion (quartered), 2 carrots (chunked), 1 celery stalk, a handful of herbs like rosemary, thyme, sage, and parsley, and enough water to cover the bones.
For the Soup: 2 tablespoons butter, ½ cup chopped carrots, 1 small onion, 1 garlic clove (minced), 2 tablespoons flour, 4 cups turkey or chicken broth, 1 cup apple juice or cider (not vinegar!), 1½ cups chopped potatoes, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon thyme, 2–3 cups shredded cooked turkey, and ½ cup milk or cream.
For the Dumplings: 1½ cups flour, ½ cup cornmeal, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 cup buttermilk.
Instructions to Make Turkey and Dumplings Soup
Making this comforting Turkey and Dumplings Soup is much easier than it sounds — especially when you follow this step-by-step guide. Every part of this recipe builds flavor, texture, and that cozy homemade feeling we all crave. So grab your apron (and maybe a big spoon), and let’s make some kitchen magic happen.
Step 1: Build a Flavorful Broth
If you have leftover turkey bones, this is where the flavor journey begins. Place them in a large stockpot with quartered onions, chunked carrots, a celery stalk, and a handful of herbs like thyme and rosemary. Fill the pot with enough cold water to cover everything, then bring it to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for about two hours. This slow simmering is where the magic happens — the bones release deep, savory richness that will make your soup taste restaurant-worthy.
Skim any foam that rises to the top (that’s just protein from the bones) and keep an eye on the water level. If it gets too low, add a bit more to keep everything submerged. When it’s done, strain it through a fine mesh sieve for a clean, golden broth. If you’re short on time, a Step-by-Step shortcut is to simmer for just 45 minutes and add a tablespoon of bouillon paste — you’ll still get that full-bodied flavor with less effort.
(For more broth-making inspiration, check out our Hearty Slow Cooker Vegetable Soup which uses similar simmering techniques for rich flavor.)
Step 2: Sauté the Vegetables
In a large pot, melt butter over medium heat. Add chopped carrots, onion, and minced garlic, and sauté until the vegetables soften and the onions turn translucent, about 5 minutes. This is your soup’s flavor base — that gentle browning adds a subtle sweetness and depth that makes every spoonful irresistible. Stir occasionally so nothing sticks or burns.
If you love the flavor foundation in this step, you’ll also enjoy the sauté method we use in our Easy Broccoli Cheddar Soup, which builds a similar creamy richness.
Step 3: Make the Creamy Soup Base
Sprinkle flour over your sautéed vegetables and stir to coat everything evenly. This flour is the secret to that thick, velvety texture that makes Turkey and Dumplings Soup feel so hearty. Whisk slowly as you pour in your warm turkey broth. Then add apple juice or cider (not vinegar — trust me on that one), diced potatoes, salt, pepper, and fresh thyme.
Bring the mixture to a gentle boil, then reduce to a simmer. The potatoes will start to tenderize after about 10 minutes, and the broth will thicken slightly into a luscious, golden soup base. For a fun twist, you can use pear juice for a subtle sweetness — it pairs beautifully with turkey.
Step 4: Add the Turkey and Cream
Once the potatoes are soft enough to pierce with a fork, stir in the shredded cooked turkey and milk or cream. Watch as your soup turns creamy and inviting — the aroma alone will have everyone wandering into the kitchen asking, “Is it ready yet?” Keep the heat low at this stage so the milk doesn’t curdle. The turkey will warm through and blend perfectly with the herby, savory broth.
Step 5: Prepare the Dumpling Batter
While the soup simmers gently, it’s time to make the dumplings. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Pour in the buttermilk and stir just until everything comes together — you should see a slightly sticky, soft dough. This Step-by-Step process ensures light, fluffy dumplings. Don’t overmix; the key to tender dumplings is a gentle hand.
If you’re a fan of Southern-style recipes, this dumpling technique is similar to what we use in our Paula Deen Corn Casserole — simple, rustic, and guaranteed crowd-pleasers.
Step 6: Drop and Simmer the Dumplings
Now for the best part. Using a ¼-cup measuring scoop, drop spoonfuls of the dumpling dough right on top of the simmering soup. Try to space them out evenly, though perfection isn’t the goal — these dumplings should look homemade and rustic. Cover the pot with the lid, leaving about an inch open for steam to escape, and simmer for 15 minutes. Resist the urge to lift the lid too early — the steam is what cooks the dumplings through.
When they look dry and slightly firm on top, they’re done. This Step-by-Step trick of keeping a small vent for steam helps prevent soggy dumplings and gives them that perfect fluffy texture.
Step 7: Serve and Savor
Once your dumplings are cooked through, it’s time to ladle that golden, creamy Turkey and Dumplings Soup into bowls. Each serving should have a good mix of broth, turkey, veggies, and a couple of those heavenly dumplings. Sprinkle with a little fresh thyme or parsley for color if you’d like. Serve immediately while it’s piping hot — this dish doesn’t just fill your belly, it warms your soul.
Pair it with a slice of crusty bread or a side of Rosemary Garlic Mashed Potatoes for the ultimate comfort meal.
Step 8: Save for Later (If There’s Any Left!)
If you’re lucky enough to have leftovers, store them in the fridge for up to a week. The dumplings will soak up more broth as it sits, turning the soup thicker and creamier — almost like a turkey pot pie without the crust. For best reheating results, warm it gently on the stove, adding a bit of broth or milk to loosen it up. If you want more make-ahead ideas, check out our Thanksgiving Leftover Turkey Stew for another smart way to repurpose holiday leftovers.
What to Serve with Turkey and Dumplings Soup
This soup is filling enough to be a meal on its own, but a few side dishes can make it even more memorable. Pair it with a simple green salad for a touch of freshness or some Rosemary Garlic Mashed Potatoes for full comfort mode. Cornbread or crusty sourdough is perfect for soaking up every last drop of broth. And if you want to keep the cozy vibe going, finish with something sweet and seasonal like Delicious Autumn Harvest Honeycrisp Apple.
Key Tips for Making Turkey and Dumplings Soup
- Don’t mix up your cider! Use apple juice or cider, not vinegar — trust me, you’ll only make that mistake once.
- Drop, don’t roll your dumplings. Keep them rustic and fluffy. Overworking the dough makes them tough.
- Use homemade broth if possible. It deepens the flavor and gives that “made with love” touch.
- Leftover chicken works too. If you don’t have turkey, chicken makes a great stand-in.
- Avoid overcooking. Dumplings cook quickly — when they look dry on top, they’re ready.
Storage and Reheating Tips for Turkey and Dumplings Soup
Store leftover soup in the fridge for up to one week. The dumplings will absorb some broth over time, making the soup thicker — not a bad thing! For reheating, use the stove over low heat or bake it in the oven at 350°F for 30 minutes. If you want it soupier, add a bit more broth or milk before reheating. For longer storage, freeze the soup base without the dumplings and add fresh ones when reheating for the best texture.
FAQs
Can I use chicken instead of turkey? Absolutely! The flavor will be slightly different but equally comforting.
What can I substitute for buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and you’re good to go.
Can I make this gluten-free? Yes, use gluten-free flour in both the soup and dumplings.
Is this soup freezer-friendly? The broth and turkey freeze beautifully; dumplings are best made fresh.
Can I use leftover gravy in place of broth? You can, but thin it with broth or water — gravy alone will make the soup too heavy.
Final Thoughts
Turkey and Dumplings Soup isn’t just another recipe — it’s a little slice of cozy nostalgia. Perfect for post-holiday leftovers or any chilly evening when comfort food calls your name. The tender turkey, the hearty broth, and those dreamy dumplings come together like a warm hug from the kitchen. If you love this kind of wholesome, family-friendly dish, don’t miss our Thanksgiving Leftover Turkey Stew and Creamy Easy Potato Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Turkey and Dumplings Soup: Easy, Creamy, and Hearty
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Main
- Method: Simmering
- Cuisine: American
Description
Turkey and Dumplings Soup is a hearty and comforting dish featuring tender shredded turkey, vegetables, and fluffy buttermilk dumplings cooked directly on top. A perfect way to use holiday leftovers, complete with an optional homemade turkey broth.
Ingredients
Homemade Turkey Broth (optional):
- Leftover turkey bones
- 1 small onion, quartered
- 2 carrots, chopped into large chunks
- 1 stalk celery, chopped into large chunks
- 1 small bunch of herbs like rosemary, thyme, sage, and parsley
- Water, as needed
Soup:
- 2 tablespoons butter
- ½ cup chopped carrots
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups turkey or chicken broth, homemade or store-bought
- 1 cup quality apple juice or cider
- 1 ½ cups chopped potatoes
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 2–3 cups cooked shredded turkey
- ½ cup milk or cream
Dumplings:
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup buttermilk
Instructions
1. To make the stock, remove excess skin and fat from the turkey bones. Add bones, vegetables, and herbs to a large stockpot and cover with water.
2. Bring to a boil, then simmer for about 2 hours, skimming the surface as needed. Strain the stock and set aside or store for later use.
3. To make the soup, melt butter in a large pot over medium heat. Add carrots, onion, and garlic; cook for about 5 minutes until softened.
4. Stir in the flour to coat the vegetables.
5. Gradually whisk in the turkey broth, followed by the apple juice, potatoes, salt, pepper, and thyme.
6. Bring to a boil and simmer for 10 minutes, or until the potatoes are just tender.
7. Stir in the shredded turkey and milk or cream.
8. To make the dumplings, mix flour, cornmeal, baking powder, baking soda, and salt in a bowl.
9. Add buttermilk and stir just until combined—do not overmix.
10. Drop dumpling batter by 1/4 cupfuls on top of the soup. Cover the pot, leaving a small gap for steam, and simmer for 15 minutes until dumplings are cooked through.
11. Serve immediately. Store leftovers in the fridge for up to 1 week.
Notes
Do not use apple cider vinegar; use apple juice or cider, such as Simply Apple.
To save time, the broth can be simmered for only 30–60 minutes and enhanced with bouillon paste.
Chicken can be used instead of turkey if preferred.
If making ahead, reheat the soup in a 350°F oven for 30 minutes. Note that dumplings will absorb some broth over time.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
