Turkey Dumpling Soup

I hope you didn’t throw away your bones, my friends…Turkey bones that is. They are a key ingredient in this soup. Go fish them out of the trash- I’ll wait…

But for real, next time save them ok?

This soup is my grandma’s recipe. My grandparents used to make the trip down to spend Thanksgiving with us when I was younger and grandma would always make this soup on Black Friday. Since I seem to be doing everything a day earlier this year, I made mine tonight.

Here’s what you do:

1) Get a super (haha souper) big pot. I happen to have one that is ridiculously big. I don’t even know where I got it. And this is about the only time of year I use it. But it sure does come in handy :)

2) Put the bones in the pot.

3) Cover the bones with water and add some carrots, celery, onion, parsley and black pepper.

4) Bring to a boil, then reduce the heat to a simmer and go busy yourself for 2 hours or so. Clean your house, take a nap, eat some leftovers, whatever… Give the mixture a stir every half hour or so.

5) By the time you’re done, it’ll be looking something like this, and that means it’s done (Read: pretty much whenever you get tired of waiting)

6) Scoop out all the “stuff”

7) Strain if desired. You don’t have to if you’re sure you got all the bones out…but sometimes it’s hard to tell and there might be some lurking. Also, those onions can be tricky to fish out! They’re slippery little devils!

8) Return the broth to the pot

9) Chop up some more celery, carrots and onion and add them to the pot:

10) Then chop up some leftover turkey and add that too:

11) Now time for the dumplings!

Turkey Dumpling Soup

by Lindsay L

Keywords: stovetop boil soup/stew healthy vegetables turkey Thanksgiving fall winter

Ingredients (Serves 4-6)


  • 1 turkey carcass
  • water to cover
  • carrots
  • onion
  • celery
  • leftover turkey pieces


  • 1 egg + enough milk to make 1 cup
  • 2 c flour
  • 1/2 tsp salt
  • 1 tsp baking powder



1. Place the turkey bones in a large pot and cover with water.

2. Add the vegetables and simmer for about 2 hours.

3. Strain the pot, saving the broth and discarding the bones and veggies.

4. Return broth to pot. Add fresh vegetables and leftover turkey meat.

5. Simmer until vegetables reach desired tenderness.


1. Put the milk and egg mixture in a bowl.

2. Add the flour and salt.

3. Stir in desired amount of baking powder.

4. Drop by the spoonful into simmering soup. (They will EXPAND so start small)

5. Let them simmer for 10 minutes, then put the lid on and let them simmer 10-20 minutes more.

6. Serve and enjoy!

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Ladle up a big bowlful and enjoy!

Like my reindeer bowls? We busted out our Christmas decorations today:
That’s about 1/2 of them :)
About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. Lindsay,
    This year I roasted all the bones for 2-3 hours or so before I started the soup. The roasted bones made a fantastic stock -darker and very flavorful..try it next time!
    Love you!

  2. hey thanks for your recipe! made my first turkey dinner this year for christmas and this was a perfect way to make a wonderful soup! luckily my in-laws mentioned to keep the turkey carcass to make a good broth. i still have a whole freezer bag left so i will definitely make this again and follow your recipe! thanks!

  3. Does this soup freeze well?!

    • the actual soup freezes well. if you’re going to freeze it i would just wait and make the dumplings when you reheat it! i’m not sure how well they would freeze


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