**Post and photos updated 12/8/15*
This soup is my grandma’s recipe. Every year while I was growing up, my grandparents used to make the drive from Minnesota to Kansas to spend Thanksgiving with us. I loved helping my mom and grandma make all the traditional Thanksgiving foods, but my favorite part of the weekend was the day after Thanksgiving, when my grandma would make this soup. The dumplings are by far the best part. Note that I like my dumplings pretty firm so I only use 1 tsp baking powder. If you’re looking for a softer dumpling, try 2-3 tsp baking powder.
Older kids might enjoy helping you plop the dumplings into the pot…just be mindful that the liquid might splash.
This Turkey Dumpling Soup is nothing fancy, but it’s a great way to get an extra bang for your turkey buck by using the bones to make homemade broth, and it’s an easy way to transform some of your leftover turkey into a new meal.
Here’s how you make it:Print
Turkey Dumpling Soup
The perfect way to transform your leftover turkey.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: serves 4-6 1x
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup onion, diced
- 2–3 cups leftover turkey, chopped
- 4–6 cups broth
- 1 egg + enough milk to make 1 cup
- 2 c flour
- 1/2 tsp salt
- 1 tsp baking powder
- Add celery, onion and carrots to a large pan and saute for 5 minutes.
- Add turkey and broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Put the milk and egg mixture in a bowl.
- Add the flour, salt and baking powder.
- Drop by the spoonful into simmering soup. (They will EXPAND so start small)
- Let them simmer for 10 minutes, then put the lid on and let them simmer 10-20 minutes more.
- Serve warm.
Add seasonings as desired. I like mine with just a little salt and pepper but you could try adding some cayenne pepper for an extra kick or some herbs like a bay leaf, rosemary, thyme, etc!