Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 tbsp unsalted butter + 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour (for roux)
- 6 cups low-sodium turkey or chicken broth
- 2 bay leaves, 1 tsp dried thyme (or 4 fresh sprigs)
- 1 tsp poultry seasoning, 1 tsp kosher salt, 1/2 tsp black pepper
- 3 cups cooked roasted turkey, chopped or shredded
- 1 cup frozen peas
- 3/4 cup heavy cream
- 1 tbsp lemon juice
- For dumplings: 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp chopped parsley, 3/4 cup whole milk, 3 tbsp melted butter
Do This
- 1. Sauté onion, carrots, and celery in butter and oil over medium heat 8 minutes; add garlic 30 seconds.
- 2. Stir in 1/4 cup flour; cook 2 minutes. Slowly whisk in 6 cups broth; add bay leaves, thyme, poultry seasoning, salt, and pepper. Simmer 10 minutes.
- 3. Mix dumplings: whisk dry ingredients and parsley; stir in milk and melted butter just until combined.
- 4. Keep soup at a gentle simmer (about 190–200°F). Drop rounded tablespoons of dough over the surface.
- 5. Cover and steam dumplings 12–15 minutes without lifting the lid.
- 6. Gently stir in turkey, peas, and cream; heat 3–5 minutes. Finish with lemon juice, adjust seasoning, and serve.
Why You’ll Love This Recipe
- Perfect use for leftover roasted turkey—comforting, hearty, and deeply savory.
- Pillowy, parsley-flecked drop dumplings cook right in the pot—no fuss.
- Creamy but well-balanced, thanks to fresh herbs and a squeeze of lemon at the end.
- One-pot stovetop dinner that’s weeknight-easy yet company-worthy.
Grocery List
- Produce: Yellow onion, carrots, celery, garlic, lemon, fresh parsley (and fresh thyme if not using dried), optional chives
- Dairy: Unsalted butter, whole milk, heavy cream
- Pantry: Olive oil, all-purpose flour, baking powder, kosher salt, black pepper, poultry seasoning, bay leaves, dried thyme (if not using fresh), low-sodium turkey or chicken broth, frozen peas
Full Ingredients
For the Creamy Turkey Soup
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 medium carrots, diced (about 1 1/2 cups)
- 3 celery ribs, diced (about 1 cup)
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour (for roux)
- 6 cups low-sodium turkey or chicken broth
- 2 bay leaves
- 1 tsp dried thyme or 4 fresh thyme sprigs
- 1 tsp poultry seasoning
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3 cups leftover roasted turkey, chopped or shredded
- 1 cup frozen peas
- 3/4 cup heavy cream
- 1 tbsp fresh lemon juice
For the Soft Drop Dumplings
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp finely chopped fresh parsley (plus more for garnish)
- 3/4 cup whole milk
- 3 tbsp unsalted butter, melted and slightly cooled
Optional Finishes
- Chopped chives or parsley, for garnish
- Freshly ground black pepper, to finish
Step-by-Step Instructions
Step 1: Prep the turkey and vegetables
Chop or shred the cooked turkey into bite-size pieces and set aside. Dice the onion, carrots, and celery; mince the garlic. Have all ingredients measured so you can move smoothly once you start cooking.
Step 2: Sweat the aromatics
In a large Dutch oven or heavy pot, heat the butter and olive oil over medium heat (about 350–375°F surface temp). Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and glossy, 7–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
Step 3: Make the roux
Sprinkle the 1/4 cup flour over the vegetables. Cook, stirring constantly, for 2 minutes to remove the raw flour taste. The mixture will look pasty and slightly foamy.
Step 4: Build the broth and simmer
Slowly whisk in the broth, a cup at a time, smoothing out any lumps before adding more. Add bay leaves, thyme, poultry seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer over medium heat, then reduce to maintain a steady simmer around 190–200°F. Cook 10 minutes, uncovered, until slightly thickened and the vegetables are tender.
Step 5: Mix the drop-dumpling batter
In a bowl, whisk flour, baking powder, salt, pepper, and parsley. Add milk and melted butter; stir with a spatula just until a soft, sticky batter forms. Do not overmix—some small streaks of dry flour are fine. Let rest 3 minutes while the soup simmers.
Step 6: Drop and steam the dumplings
Ensure the soup is at a gentle simmer (not a rolling boil). Using two spoons or a small scoop, drop rounded tablespoons of batter evenly over the surface, leaving a little space between each. You should get about 16–20 dumplings. Immediately cover the pot with a tight-fitting lid and cook 12–15 minutes without lifting the lid. The dumplings are done when puffed and set in the center.
Step 7: Add turkey, peas, and cream
Uncover, remove bay leaves and thyme sprigs if used, then gently slide in the turkey and peas. Pour in the heavy cream and stir carefully so you don’t deflate the dumplings. Warm over low heat 3–5 minutes until everything is hot but not boiling.
Step 8: Finish, season, and serve
Stir in lemon juice. Taste and adjust salt and pepper. Ladle the creamy soup into warm bowls, making sure each portion has several dumplings. Garnish with chopped parsley or chives and a final grind of black pepper. Serve immediately.
Pro Tips
- Keep the simmer gentle (about 190–200°F) when cooking dumplings—boiling can make them tough or cause them to break apart.
- Resist lifting the lid while dumplings steam; trapped steam ensures tall, fluffy dumplings.
- Use fresh baking powder. If yours is older than 6 months, replace it for best lift.
- Low-sodium broth lets you season precisely; add salt to taste at the end.
- For extra richness, stir in a spoonful of leftover turkey gravy with the cream.
Variations
- Herby Dumplings: Add 1 tbsp minced chives and 1 tsp finely chopped thyme to the dumpling batter.
- Mushroom-Turkey: Sauté 8 oz sliced cremini mushrooms with the vegetables for an earthier depth.
- Lighter Cream: Swap 1/2 cup evaporated milk for the heavy cream for a lighter but still silky finish.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 3–4 days. Dumplings continue to soften as they sit; for best texture, reheat gently over low heat until hot (do not boil). If you plan to make ahead, cook the soup base (through Step 4) up to 2 days in advance and refrigerate; reheat to a gentle simmer, then make and cook the dumplings fresh and finish with turkey and cream. Freezing: Freeze the soup base without dumplings or cream up to 3 months. Thaw overnight, reheat, then add dumplings, turkey, and cream as directed.
Nutrition (per serving)
Approximate: 560 calories; 33 g protein; 41 g carbohydrates; 32 g fat; 3 g fiber; 1,100 mg sodium.
