Turkey Soup Recipe
This hearty Turkey Soup with stuffing dumplings is the best way to turn Thanksgiving leftovers into a comforting meal that tastes completely from scratch. Ready in under an hour, it’s a warm, flavourful bowl that makes the most of what’s already in your kitchen.
Servings: 4 servings
Equipment
- Large dutch oven or stock pot
- Wooden Spoon
- Mixing Bowl for dumplings
Ingredients
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 1/2 large Onion diced
- 2 med Carrot diced
- 2 stalks Celery diced
- 4 cloves Garlic finely chopped
- 1/4 cup Flour
- 8 cups Turkey Stock or use chicken stock
- 3 cups Leftover Turkey Meat shredded/chopped, use bones if available
- 1/4 tsp Poultry Seasoning
- Salt and Black Pepper to taste
Stuffing Dumplings
- 2 cups Stuffing leftover or freshly made
- 1/4 cup Flour
- 1 Egg
Instructions
- In a large soup pot, heat butter and olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook for 5-6 minutes, stirring, until softened and fragrant.
- Sprinkle flour over the vegetables. Stir and cook for 1-2 minutes to form a light roux.
- Slowly pour in turkey stock while stirring to avoid lumps. Add turkey meat (and bones if using). Season with poultry seasoning, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15–20 minutes.
Stuffing Dumplings
- In a mixing bowl, combine stuffing, egg, and flour until mixture holds together. Form into small balls (about a heaping 1 tbsp each).
- Gently drop dumplings into simmering soup. Cover pot and cook for 10-12 minutes, until dumplings are cooked through and float to the top.
- Remove any turkey bones, adjust seasoning, serve hot and enjoy!
Notes
Use bones if you have them – simmering bones in the broth deepens the flavour.
Chop veggies evenly – small, even pieces cook faster and give the soup a balanced texture.
Don’t overwork dumplings – mix until just combined; overmixing makes them dense.