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Leigh Fowler

Creamy Turkey and Dumplings Soup

Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour for dumplings
  • 1/4 tsp baking powder
  • 1/4 tsp fine salt for dumplings
  • 1 tbsp cold unsalted butter cubed, for dumplings
  • 1/3 cup buttermilk
  • 2 tbsp all-purpose flour for rolling
  • 1 tbsp unsalted butter for soup
  • 1 large leek white and light green parts washed and thinly sliced
  • 1 medium parsnip peeled and finely diced
  • 6 cups low-sodium turkey broth
  • 1/2 tsp fine salt for soup
  • 1/4 tsp black pepper
  • 3 cups cooked roast turkey skin removed and diced
  • 1/2 cup heavy cream

Method
 

  1. Mix dumpling flour, baking powder, and dumpling salt. Rub in cold butter to fine crumbs; stir in buttermilk just until firm dough forms. Cover; rest 10 minutes.
  2. Melt soup butter in wide 6-quart pot; cook leek and parsnip 6 minutes. Add broth, soup salt, and pepper; simmer 12 minutes until parsnip nearly tender.
  3. Dust board with rolling flour; roll dough 1/8 inch thick. Cut strips about 1 by 2 inches; shake off loose flour.
  4. Lower strips individually into gently simmering broth, separating with spoon. Simmer uncovered 12 to 15 minutes, stirring gently, until thickest dumpling has no floury center.
  5. Add turkey; simmer 5 to 8 minutes to 165°F and dumplings fully cooked. Add cream; gently warm 1 minute without hard boiling. Serve.