Hearty Turkey Soup with Parsley Dumplings

    2 hours 30 min

    A delicious way to make use of Christmas leftovers.

    84 people made this

    Serves: 8 

    • 1 leftover turkey carcass
    • 2.8L water
    • 175g chopped celery, divided
    • 5 carrots, divided
    • 1 onion, quartered
    • 2 teaspoons salt
    • 3/4 teaspoon dried thyme
    • 1 chicken stock cube
    • 1 bay leaf
    • 6 tablespoons plain flour
    • 125ml milk
    • 1 small swede, cubed
    • 1/2 teaspoon ground black pepper
    • 675g cooked turkey, cubed
    • For the dumplings
    • 1 bunch parsley, chopped (30g)
    • 2 slices white bread, quartered
    • 150g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 125ml milk
    • 50g butter, melted

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Combine turkey carcass, water, 1/2 of the celery, 2 carrots, onion, 2 teaspoons salt, thyme, stock cube and bay leaf in large 4 quart stockpot. Bring to the boil, then 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 125ml 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 swede, ground pepper, remaining 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; process until medium size crumbs. Add flour, baking powder and salt; process just until combined. Add 125ml 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 centre. Add turkey meat; cook 3 minutes, or until heated through.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (72)


    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!!!  -  01 Jan 2003  (Review from Allrecipes US | Canada)


    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.  -  19 Nov 2005  (Review from Allrecipes US | Canada)


    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 & used the leg & wings that were left and it turned out fine. I ran out of time so I didn't get to add the dumplings but I did add the parsley along with some Barilla Pipette pasta (somewhat like a macaroni noodle, a "new shape"). Very tasty, Thanks Christine!  -  18 Nov 2002  (Review from Allrecipes US | Canada)