You know those chilly evenings when the wind just won’t stop howling and all you want is a warm, cozy hug in a bowl? That’s exactly what this Creamy Turkey and Dumplings Soup delivers. It’s creamy, hearty, and perfect for putting those holiday turkey leftovers to good use without feeling like you’re stuck in leftover land.
Back when I was growing up in Texas, soup night was a big deal. My mama would pull out the Dutch oven, and like magic, the house would fill with savory scents that made everyone forget they were squabbling five minutes earlier. This soup brings me right back to those evenings—except now I’m the one at the stove, managing my own little circus of hungry mouths.
Let’s get that pot simmering and turn those leftovers into something everyone will be asking for seconds of.
Table of Contents
Why You’ll Love This Creamy Turkey and Dumplings Soup
- It’s the perfect way to use leftover turkey (especially after Thanksgiving).
- Done in just 40 minutes—weeknight win!
- The homemade dumplings are ridiculously simple (and better than canned biscuits—trust me).
- One pot = less cleanup, more wine time.
- It’s kid-approved and grandma-tested. (Okay, my mother-in-law loves it too.)
What Does Creamy Turkey and Dumplings Soup Taste Like?
This soup is pure comfort. Imagine the silkiness of a classic chicken pot pie filling, the savory depth of turkey stock, and the fluffiness of warm dumplings floating in creamy goodness. The Italian herbs add a whisper of earthiness, while a hint of cayenne in the dumplings gives just the right warmth without overwhelming the dish.
It’s creamy without being too rich, hearty without being heavy—and every bite feels like it’s saying, “You got this, mama.”
Ingredients You’ll Need for Creamy Turkey and Dumplings Soup
Let’s break this down so you’re not scrambling mid-recipe. Here’s everything you’ll want on hand:
For the Soup Base:
- 1 tbsp butter – For sautéing the veggies.
- 1 large yellow onion, chopped – Adds sweetness and depth.
- 4 medium carrots, peeled and chopped – Brings color and gentle sweetness.
- 2 celery ribs, chopped – Classic soup staple.
- 2–3 cloves garlic, minced – Aromatic foundation.
- 2 tsp Italian seasoning – Adds savory herb flavor.
- Kosher salt & black pepper – Season to taste.
- 6 cups turkey or chicken stock – Turkey stock adds depth, but chicken works just fine.
- 2–3 cups shredded turkey – Use what you have!
- 1 cup heavy cream – For that silky finish.
Looking for more comforting soups? Try my Easy Chicken Cauliflower Soup or Healthy Chicken Pot Pie Soup.
For the Dumplings:
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
- ⅛ tsp cayenne pepper – Optional, but it adds a tiny kick.
- ½ cup buttermilk – Adds tang and tenderness.
- ½ cup heavy cream – Makes the dumplings extra rich and soft.
How to Make Creamy Turkey and Dumplings Soup (Step-by-Step)
This is your no-fail, flavorful guide to turning leftover turkey into a warm and comforting bowl of soup. Whether it’s your first time making dumplings or you’re a seasoned home cook, this step-by-step method walks you through every stage of the process with confidence—and a little charm.
Let’s bring that pot of love to life!
Step 1: Sauté the Aromatics
Start by melting 1 tablespoon of butter in a large Dutch oven or stockpot over medium-high heat.
As soon as the butter starts to bubble, toss in your chopped onion, carrots, and celery. Sauté these veggies for about 4 to 5 minutes, stirring often. You’re not looking for full softness here—just a little tenderness and that irresistible base layer of flavor.
💡 Pro Tip: This step is similar to how we start off soups like our One Pot Creamy Vegetable Soup—sweating the aromatics builds the foundation of taste in every spoonful.
Step 2: Add Garlic and Seasonings
Once the veggies are slightly softened, stir in 2–3 cloves of minced garlic, 2 teaspoons of Italian seasoning, ½ teaspoon kosher salt, and a few generous cracks of black pepper.
Let everything cook for just 1 minute—you want the garlic to become fragrant but not brown. This short moment releases the oils in the herbs and brings your kitchen to life with that cozy “something’s simmering” smell.
Step 3: Add the Stock and Turkey
Pour in 6 cups of turkey stock (or chicken stock, if that’s what you have). Give everything a good stir and bring the pot to a gentle boil.
Once bubbling, stir in your 2–3 cups of shredded turkey. Let the soup return to a simmer while you move on to the dumplings. At this stage, your soup base should be golden, aromatic, and filled with hearty goodness.
🔁 Need help shredding turkey? Check out our slow cooker turkey recipes for prepping tips and turkey-cooking ideas.
Step 4: Make the Dumpling Dough
In a medium bowl, whisk together:
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional, but adds a little warmth)
Stir in ½ cup buttermilk and ½ cup heavy cream until a thick, shaggy dough forms. Use a rubber spatula or wooden spoon and mix just until combined—don’t overwork it!
📝 Ingredient Tip: No buttermilk? Make your own with this simple buttermilk substitute trick using milk and lemon juice.
Step 5: Drop the Dumplings into the Soup
Once your soup is gently simmering, drop spoonfuls of the dough directly into the pot. Aim for heaping tablespoon-sized portions—about the size of a golf ball.
These dumplings will look a little rustic, and that’s exactly what you want.
📏 Need a visual on dough texture? Visit our Veggie Pot Pie Soup recipe to see how soft drop-style dumplings should look before cooking.
Step 6: Cover and Steam the Dumplings
Cover the pot with a lid and let the dumplings steam for 5 minutes. This traps heat and moisture, helping them puff up and cook through without getting mushy.
After 5 minutes, remove the lid, gently flip the dumplings, and cook uncovered for another 5 minutes. This gives the dumplings a slightly firmer texture while ensuring they’re cooked all the way through.
Step 7: Stir in the Cream and Finish
Reduce the heat to medium-low and stir in 1 cup of heavy cream. Let everything simmer together for another 1–2 minutes, just until warmed through.
Taste the soup and adjust seasoning—sometimes it needs a pinch more salt or a crack of pepper, especially if your stock was on the lighter side.
Garnish with fresh herbs like chopped parsley or thyme if desired.
Tips and Tricks for Perfect Creamy Turkey and Dumplings Soup
- Don’t overmix the dumpling dough. A shaggy texture = light and fluffy dumplings.
- If the dumplings sink at first, no worries—they’ll puff right up as they cook.
- Want extra veggies? Toss in peas or green beans with the turkey.
- No buttermilk? Mix milk with a teaspoon of lemon juice or vinegar.
- This soup thickens as it sits—just add a splash of stock or milk when reheating.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: This one freezes well, just know the dumplings will be softer after thawing.
- Reheating: Gently reheat on the stove with a splash of broth or cream to refresh it.
FAQs
Can I use chicken instead of turkey?
Absolutely! Rotisserie chicken works beautifully here.
Can I make this ahead of time?
Yes, just cook the soup base and add the dumplings right before serving.
Is there a dairy-free version?
Swap cream for coconut milk and use almond milk in the dumplings.
Can I make this in a slow cooker?
You bet. Sauté the veggies first, transfer to the slow cooker, and cook on LOW for 4–6 hours. Add dumplings in the last hour.
Conclusion
This Creamy Turkey and Dumplings Soup isn’t just a smart way to use up leftovers—it’s the kind of meal that brings everyone to the table and keeps them there just a little longer. The warm, creamy broth, the pillowy dumplings, the turkey you worked hard on last night—all come together like a culinary encore.
So, grab your pot, pull out that container of leftover turkey, and give it a new life. And if you do try it, I’d love to hear what you think—leave a rating or tag me in your cozy kitchen moments.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Creamy Turkey and Dumplings Soup: A Comforting Classic for Leftover Magic
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Cozy, creamy, and comforting, this turkey and dumplings soup is a perfect way to use up leftover turkey. With fluffy buttermilk dumplings and a rich broth, it makes for a hearty and satisfying meal.
Ingredients
For the Soup:
- 1 tablespoon butter
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and chopped
- 2 medium celery ribs, chopped
- 2–3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt and fresh-ground black pepper, to taste
- 6 cups turkey stock or chicken stock
- 2–3 cups shredded turkey
- 1 cup heavy cream
For the Dumplings:
- 1 and 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1/2 cup heavy cream
Instructions
1. Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook for 4-5 minutes, stirring frequently, until the vegetables begin to soften.
2. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt, and a few turns of black pepper. Cook for 1 more minute until fragrant, then pour in the turkey stock.
3. Bring the mixture to a rapid simmer and add the shredded turkey.
4. To make the dumplings, combine the flour, baking powder, salt, and cayenne in a medium bowl.
5. Add the buttermilk and 1/2 cup heavy cream, stirring with a rubber spatula until a shaggy dough forms.
6. Drop spoonfuls of the dough directly into the simmering soup. Cover the pot and let cook for 5 minutes.
7. Remove the lid, gently flip the dumplings over, and simmer uncovered for another 5 minutes.
8. Reduce the heat to medium-low, stir in the remaining 1 cup of cream, and cook for 1-2 minutes until warmed through.
9. Taste and season the soup with more salt and pepper as needed. Serve hot, garnished with fresh herbs if desired.
Notes
This creamy turkey and dumplings soup is a great way to transform leftover turkey into a comforting meal.
For extra flavor, use homemade turkey stock if available.
Do not overmix the dumpling dough; a shaggy texture gives fluffier results.
Leftovers can be stored in the fridge for 3-4 days. Reheat gently to avoid overcooking the dumplings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 5g
- Sodium: 840mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg
Keywords: turkey and dumplings, creamy soup, leftover turkey recipe, comfort food
