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Creamy Turkey and Dumpling Soup

This comforting and creamy soup is packed with tender turkey and fluffy dumplings, perfect for chilly nights or family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked turkey, shredded Use leftover roast or turkey from the freezer.
  • 1 cup carrots, diced They add a sweet pop of color and texture.
  • 1 cup celery, diced For crunch and savory depth.
  • 1 cup onion, chopped Golden when sautéed; it builds the flavor base.
  • 4 cups turkey or chicken broth Use low-sodium if you want to control the salt.
  • 1 cup heavy cream Gives the soup its silky, comforting finish.
  • 1 teaspoon dried thyme Or swap in fresh if you have it.
  • Salt and pepper to taste Season slowly, and then taste.
  • Dumplings (homemade or store-bought) I love quick store-bought ones, but homemade dumplings make it extra special.

Method
 

Preparation
  1. Heat a large pot over medium, then add a splash of oil or a knob of butter.
  2. Sauté the chopped onion, carrots, and celery until they smell sweet and the onion turns translucent, about 6–8 minutes.
  3. Add the shredded turkey and pour in the 4 cups of broth, stirring so everything loosens from the bottom.
  4. Bring the soup to a gentle simmer, and then lower the heat so it bubbles quietly.
  5. Stir in the heavy cream and sprinkle in the dried thyme, plus salt and pepper to taste.
  6. Meanwhile, prepare your dumplings according to the package or your favorite recipe.
  7. Drop dumplings gently into the simmering soup, and cook until they puff up and feel fluffy in the center — usually about 8–12 minutes depending on the dumpling.
  8. Taste, adjust seasoning, and serve hot.

Notes

Time-saver: Use leftover roasted turkey or a store rotisserie bird, and then shred it while the veggies cook. Fix for thin broth: If the soup feels too thin, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, and simmer until it thickens. Flavor twist: Add a handful of chopped fresh parsley or a squeeze of lemon before serving for brightness.