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. Originally submitted to ThanksgivingRecipe.com."

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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 11, 2003

Great recipe. Family loved it. For the dumplings, I "cheated" and cut refrigerated biscuits dough in small pices and just dropped them in the broth. Turned out great!!!

Most Helpful Critical Review
Jan 15, 2009

good use of turkey carcass

Nov 19, 2005

I have made this several times and I think it is delicious --the dumplings are great. I've tried it with and without the rutabaga and now believe it does not matter whether it is there. Fresh parsley is a must. The salt for the broth needs to be reduced -- start by reducing it to half of what the recipe calls for and add according to your taste. I frequently add fresh or canned corn, garlic. I also like to add small noodles about 10 minutes before it is done, and frozen peas a minute or two before serving. This soup is comfort food, no doubt about it. If you are worried it might be to bland for you, I'd 1 1/2 x the onion for extra flavor...I have made this several times, sometimes using chicken instead of turkey. It is very good.

Jul 23, 2003

Yum. My darling husband, (some like to refer to him as "Mr. Clean" because he's so tidy) was being helpful by cleaning up and threw out the turkey carcus. I did however cut the recipe in 1/2 & used the leg & wings that were left and it turned out fine. I ran out of time so I didn't get to add the dumplings but I did add the parsley along with some Barilla Pipette pasta (somewhat like a macaroni noodle, a "new shape"). Very tasty, Thanks Christine!

Dec 10, 2006

This was easy and delicious! My husband, who is not a turkey soup fan, loved this dish. The soup was thicker than a broth and full of vegetables and meat. The dumplings turned out perfectly tender and puffy. The trick to perfect dumplings is to NOT lift the lid on the simmering dumplings once cooking starts. This one is a keeper for us.

Jul 13, 2003

I've been making turkey soup for 40 years and until today I would have said mine was better. Not anymore! This was fantastic, it made me think of my childhood and mum's chicken and dumplings. Don't change a thing it is great soup just as it is. Thanks Christine for teaching an old bird new tricks.

Jul 23, 2003

Soup doesn't get any better than this and being that the "frost was on the pumpkin" this morning here in N.J., my family couldn't have wanted for anything more perfect then this wonderful comfort food. Using a leftover turkey or chicken carcass definitely gives soup the best flavor possible. I made my stock the day before so that I could skim off the fat. I made matzo balls in lieu of the dumplings as my kids are totally addicted to them. Thanks Christine!

Nov 26, 2002

TERRIFIC soup -- i added in some leftover pasta instead of the dumplings


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 1067 mg
  • 43%

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

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