Turkey & Dumpling Soup

Ingredients

For the Soup

• 2 tbsp butter or olive oil

• 1 medium onion, diced

• 2–3 carrots, sliced

• 2–3 celery stalks, sliced

• 3 cloves garlic, minced

• Preferred herbs - thyme, sage, and rosemary

• 1 bay leaf

• 6 cups poultry stock

• 2–3 cups leftover cooked turkey, shredded or chopped

• 1–2 tbsp fresh parsley, chopped

• Salt & pepper to taste

  
  

For the Dumplings

• 1 cup all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 2 tbsp melted butter

• ½ cup milk

Instructions

1. Sauté the Vegetables

In a large pot or Dutch oven, heat the butter over medium heat. Add onion, carrot, garlic and celery, and cook until softened, about 6–8 minutes. Stir in herbs and toast very lightly.

2. Add Turkey & Broth

Pour in your stock and bring everything to a gentle boil. Add the shredded turkey. Reduce heat to a simmer and let it bubble softly while you make the dumplings.

3. Make the Dumplings

In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until a soft dough forms. It should be thick but scoopable.

4. Drop in the Dumplings

Using a spoon or small cookie scoop, drop tablespoon-sized dollops of dough directly into the simmering soup. They should float to the top.

5. Cover & Steam

Place the lid on the pot and let the dumplings steam for 15 minutes. Don’t lift the lid — that steam is what makes them fluffy. If you're lookin' - you ain't cookin' applies here.

6. Final Touches

Stir in fresh chopped parsley. Taste and adjust seasoning with salt and pepper.

7. Serve

Ladle into big bowls. No, bigger. Like the biggest bowl you have. Eat somewhere warm, ideally with a blanket, a dog at your feet, and the first Christmas movie of the season playing in the background.