Reviewed: Feb. 26, 2006

I made a chicken noodle soup out of this instead, but I just added the parsley dumplings to my soup. Splendid!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jan. 4, 2006

This is a very good and easy recipe. Family really liked it!

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EDEB82

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Reviewed: Dec. 5, 2005

I didn't make the dumplings (or use a rutabaga), but the soup was great! I'm generally not a big fan of turkey or chicken soup, but this was very flavorful - definitely add the thickening. I added some cooked barley to the soup. And, if you have leftover stuffing, put a scoop of that into your bowl before you add the soup - really good!

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KROSS173

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Reviewed: Nov. 20, 2005

This soup was wonderful! We refridgerated the dumpling dough and just made them when we reheated the soup, so they wouldn't get soggy. The dumplings were better the second day. This recipie is definately a keeper

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Chantel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: 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.

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corinneeeeeee

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Reviewed: Oct. 15, 2005

This soup was great - the best, most flavourful use of a turkey carcass after Thanksgiving! Now... the dumplings in this recipe were a disaster- which could have been something I did - they turned out like doorstops! I had to scoop them out and throw em away, but the soup made up for it..! Stick to easy bisquick dumplings with this recipe.

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Babinni

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2005

This is really, really, good, flavorful soup. It was fine without the rutabaga. I ate the last of the leftovers today, am sad to see it all gone!

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KIMBER6S

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Reviewed: Apr. 6, 2005

One of my favorite turkey recipes! I don't use the rutabaga, however - and it still turns out delicious!

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MRSTIGGY

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 29, 2005

This recipe was fantastic. I did not have a rutabaga in the house, so I used 2 small potatoes with great results. Also did not have fresh parsley, but the dumplings were still great. I highly recommend this recipe!

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AJVOGS

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Reviewed: Jan. 23, 2005

I make turkey more often during the year just so I can make this soup!

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MICHELE36

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2004

This was time consuming, but, one of the best soup recipes I've got. It is definitely worth the time. I skipped the dumplings (from the previous reviews - just made toast to dip in it instead), added mushrooms & a can of corn as I like a few more veges in my soup. Well done & a double thumbs up from our house! :)

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EMMYP

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Reviewed: Dec. 28, 2004

Great recipe!

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JULIAT19

Cooking Level: Beginning

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 28, 2004

Time consuming but worth it! Dumplings are the gummy kind.(If you are used to Bisquick like I am) I did not have fresh parsley so I substituted for the dried type but it was still good. Don;t know if it lives up to the name hearty.. but then again I left out the rutabaga...Maybe some potatoes in it... That would make it hearty. I had two bowls and I'm still hungry

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LILBITOFCHOCLATE

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 11, 2004

My son loved this, I thought it was decient. Didn't like the dumplings very much, but I did use dried parsley. Would make this again though. Great way to use up that leftover turkey.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Dec. 4, 2004

I followed the directions as is, and I can't begin to tell you how fabulous this soup is! My husband and I loved this soup, especially the dumplings! My only complaint is that it's more time consuming than I would like and I told my husband before he ate it to enjoy it because I doubt if I would be making it again. Well, he's already talking about me making it again after I cook the other turkey I have in the freezer. Thank you Christine for this great recipe! It's the best!

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VALARIE34

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Reviewed: Dec. 3, 2004

This soup was fantastic! It is rich in its depth of flavor and is well worth all the time needed! Dumplings were amazing - good point to keep them smaller - about 2/3 the size of a golf ball worked well. Bagged the rutabaga completely and was not missed at all! There was even enough broth to make another batch of dumplings (from old hamburger buns, no less!) Looking forward to my Christmas turkey to do this again!

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MICHAELANDREA

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Reviewed: Nov. 11, 2004

I use a chicken carcass too.The dumplings are excellent Yum!

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ALEG

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Reviewed: Oct. 17, 2004

I added barley, potatoes and omitted the turnip. I used Seasoning Salt instead of regular salt. Wow, the best we have ever made.

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CORBAC

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Reviewed: Sep. 30, 2004

We loved this recipe. I discovered that rutabaga is great tasting too.

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LESLIEKAE1

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Reviewed: Jul. 8, 2004

This was soooo delicious. Definitely worth the work. Too bad I only roast a turkey once a year, it's almost worth it to cook one just so you can make the soup! Don't skip the dumplings, they are a close second to the delectably complex broth for the best part of the soup. Just make sure to keep the dumplings small, otherwise they are a little doughy in the middle. I skimmed the fat from the broth. Loved it!

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ewchoi

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Hearty Turkey Soup with Parsley Dumplings

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