Hearty Turkey Soup with Parsley Dumplings Recipe - Allrecipes.com
Hearty Turkey Soup with Parsley Dumplings Recipe

Hearty Turkey Soup with Parsley Dumplings

Recipe by  

"This is a yummy variation of that traditional use of the leftover turkey."

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Ingredients Edit and Save

Original recipe makes 8 serving Change Servings


  1. Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
  2. Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
  3. Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
  4. While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
  5. Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2004

This soup is awesome! Pure comfort food. I made this using the Thanksgiving turkey carcass. I pressed a few (4 or 5) large cloves of garlic while making the broth. I omitted the rutabega, added 5 small potatoes,added some fresh basil I had on hand for another recipe, and added a bit of salt. The flour/milk mixture makes a nice creamy broth. I do not have a food processor, therefore I used another recipe I had for the dumplings. Will definately be making this recipe again and again! Thanks Christine...

Most Helpful Critical Review
Feb 01, 2010

Followed directions minus dumplings. Sad to say that this was not flavorful at all (after hours of work) and the flavor it had was dominated by thyme.

Jan 06, 2003

I had to cook the soup for quite a bit longer than the recipie recommended to get the dumplings cooked. After this, the soup and the dumplings were quite good. I also found that after allowing the mixture to thicken in the refrigerator overnight, it made a most delicious stew for dinner the next evening.

Jan 12, 2006

Great soup for leftover turkey. I didn't make the dumplings and omitted the rutabaga (whatever that is??) I used more bouillon probably 6 cubes or so. Came out really great!!Freezes great too!

Nov 29, 2005

Incredibly delicious soup Christine! I cheated and made the dumplings with Bisquik and added a few more seasonings. Perfect dinner on this windy and very rainy night. Thanks so much!

Jan 25, 2005

I have made this recipe for several years on the day after Thanksgiving. The only variation I have made is by substituting the rutabagas with potatoes. My family always looks forward to this soup and I highly recommend it.

Feb 17, 2006

This was the best recipe for turkey soup I have ever come across, it was just delicous. I followed the directions exactly with exception to the addition of potatoes and I removed the rutabaga. I did make the parsley dumplings but both DH and I didn't really care for them, they are very gummy and heavy in texture and there isn't a lot of flavour. I don't believe I will ever use another turkey soup recipe, but I will likely not make the dumplings again. **EDIT** I just wanted to add that this soup is even better the next day and the dumplings, while still a little on the heavy side, taste MUCH better!

Jan 04, 2004

Excellent! Did not make the dumplings. I added fine egg noodles to it instead. Everyone loved it. Even my fussy toddler.


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1072 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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