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Hearty Turkey Soup with Parsley Dumplings

"This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to"
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servings 404 cals
Original recipe yields 8 servings (8 serving)


  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 69
  1. 84 Ratings

Most helpful positive review

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

good use of turkey carcass

Most helpful
Most positive
Least positive

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!!!

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 pa...

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 &...

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 t...

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. D...

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 comfor...

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

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 add...

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 kn...