My Turkey and Potato Dumpling Soup is a packed with leftover turkey, veggies, and mashed potato dumplings. A delicious way to enjoy holiday leftovers!
Leftovers are one of my favorite parts of holiday meals. I love making casseroles, salad, spreads, and soups. My Turkey and Potato Dumpling Soup is one of my all-time favorite ways to use my leftovers.
This soup is not an "all-day in the kitchen" soup. This means that dinner can be on the table quickly. This is not your traditional dumpling soup because I use leftover mashed potatoes for the dumplings.
What makes mashed potato dumplings unique? Well, they are made with potatoes, of course.
The texture is different as well. The dumplings are lighter and more tender than dumplings just made with egg and flour. They also break apart slightly in the soup and give it a creamy consistency.
Ingredients
- olive oil
- carrots
- onion
- celery
- salt
- black pepper
- dried thyme
- poultry seasoning
- chicken or turkey broth
- leftover turkey
- mashed potatoes
- all-purpose flour
- baking powder
- egg
- dried parsley
Instructions
- In a soup pot or dutch oven, warm olive oil over medium heat. Add carrots, onion, and celery.
- Once the veggies begin to soften and onion becomes translucent add salt, pepper, thyme, and poultry seasoning. Stir.
- Add the broth and the shredded turkey and simmer for 10 minutes.
- While the soup simmers, prepare the dumpling dough.
- In a bowl, mix together the potatoes, flour, baking powder, egg, and parsley. If the dumpling dough feels sticky, add and additional 1-2 tablespoon of flour.
- Bring the soup to a low boil over medium-high heat. Add the dumpling dough in tablespoon amounts to the soup.
- Allow the dumpling to cook with the soup for 8-10 minutes. The dumplings will float towards the top as they cook. Some dumplings will reduce in size. This is normal and it gives the soup a delicious creamy consistency.
- Serve in bowls and enjoy.
Looking For More Recipes Repurposing Leftovers?
Cheesy Turkey, Broccoli, and Rice Casserole
Turkey Pot Pie with Cheddar Garlic Biscuits
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Turkey and Potato Dumpling Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 small onion, diced
- 3 stalks celery, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 8 cups chicken or turkey broth
- 2 cups shredded leftover turkey
- 1 cup mashed potatoes
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 egg, beaten
- 1 ½ teaspoon dried parsley
Instructions
- In a soup pot or dutch oven, warm olive oil over medium heat. Add carrots, onion, and celery.
- Once the veggies begin to soften and onion becomes translucent add salt, pepper, thyme, and poultry seasoning. Stir.
- Add the broth and the shredded turkey and simmer for 10 minutes.
- While the soup simmers, prepare the dumpling dough.
- In a bowl, mix together the potatoes, flour, baking powder, egg, and parsley. If the dumpling dough feels sticky, add and additional 1-2 tablespoon of flour.
- Bring the soup to a low boil over medium-high heat. Add the dumpling dough in tablespoon amounts to the soup.
- Allow the dumpling to cook with the soup for 8-10 minutes. The dumplings will float towards the top as they cook. Some dumplings will reduce in size. This is normal and it gives the soup a delicious creamy consistency.
- Serve in bowls and enjoy.
Thanksgiving Leftover Recipes
- Turkey and Potato Dumpling Soup from Cheese Curd In Paradise
- Cranberry Pancakes from Palatable Pastime
- Mashed Potato Souffle from Hezzi-D's Books and Cooks
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