Leftover Turkey & Dumpling Soup

leftover thanksgiving turkey & dumpling soup with fresh herbs

serves: 6


  • olive oil, as needed
  • 1 large onion, sliced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 sprigs fresh sage
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 ½ qts turkey (or chicken) stock
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 ¾ cups heavy cream
  • 1 lb leftover turkey, shredded
  • salt & freshly cracked black pepper


  1. Heat a large, heavy-bottom pot over medium heat. Add enough oil to just coat the bottom. When the oil is hot, add the onions. Let the onions caramelize for about 8 minutes, or until golden brown, stirring often. Add the carrots and celery. Season with salt and freshly cracked black pepper. Sauté for another 8 minutes or so.
  2. Add the sage, thyme, bay leaves, and stock. Stir well and bring the liquid to a simmer. Simmer for about 25 minutes, stirring often. Season the soup with salt and black pepper to taste.
  3. Meanwhile, combine the flour, baking powder, sugar, and salt in a mixing bowl. Stir to combine. Stir in the heavy cream until just incorporated. Don’t over-mix (the dough will be somewhat rustic and lumpy).
  4. Remove the herbs from the soup and stir in the leftover turkey. Use 2 spoons to dollop the dumplings into the soup in an even layer. Cover the pot and let simmer for 8 minutes. Remove the lid and simmer for 2 more minutes.
  5. Serve the soup in large bowls with fresh black pepper cracked over top and any extra herbs.


Shredded chicken would work extremely well, too.

To reheat the soup, ladle it into a saucepan and add a little bit more stock to loosen it back up. Heat gently over medium-low heat.