Turkey Dumpling Soup

Turkey Dumpling Soup

Prep Time: 20 minutes

Cook Time: 3 hours, 20 minutes

Total Time: 3 hours, 40 minutes

Yield: 16 servings


  • 1 meaty leftover turkey carcass (from an 11-pound turkey)
  • 6 cups chicken broth
  • 6 cups water
  • 2 celery ribs, cut into 1-inch slices
  • 1 medium carrot, cut into 1-inch slices
  • 1 tablespoon poultry seasoning
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
    Soup Ingredients:
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, sliced
  • 1 cup fresh or frozen cut green beans
  • 1 package (10 ounces) frozen corn
  • 1 package (10 ounces) frozen peas
  • 2 cups biscuit/baking mix
  • 2/3 cup milk


In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.

Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf.

Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat.

Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

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