Creamy Turkey Soup with Dumplings is a hearty soup recipe loaded with leftover turkey, corn and Pillsbury biscuit dumplings.
Creamy Turkey Soup with Dumplings is an easy soup recipe perfect for using up your leftover Thanksgiving turkey.
If you love chicken and dumplings you are sure to love this dish, which is a tasty combination of the classic dish and turkey soup.
This homemade turkey soup recipe takes less than forty minutes from start to finish and serves four people as a main dish.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this creamy turkey soup, I started by dumping some butter into a large pot over medium-high heat.
Once the butter was completely melted, I added some all-purpose flour to the pot.
I stirred until the flour and melted butter were fully combined.
I left the mixture to cook for a few minutes.
Then I added some condensed chicken broth to the pot and stirred well.
I also added some water and milk to the pot and stirred again.
Then I added some shredded turkey, salt, pepper, onion powder, dried sage and canned corn to the pot.
I stirred well.
I opened a package of Pillsbury refrigerated biscuits and cut each one into eight pieces.
I brought the liquid in the pot to a boil and then added the biscuit pieces to the pot.
I stirred well, reduced the heat to low and then covered the pot.
I left the soup to continue cooking, covered, for twenty minutes.
I stirred every five minutes to make sure nothing stuck to the bottom of the pot.
After twenty minutes, I removed the lid and stirred the contents well.
I added some freshly chopped chives to the pot.
I stirred once more and then the soup was ready to serve.
This thick and creamy turkey soup with dumplings is the perfect comfort food for cold weather.
If you are looking for a simple and delicious way to use up leftover turkey, then you need to try this Creamy Turkey Soup with Dumplings!
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- 1/4 cup butter
- 1/3 cup all purpose flour
- 10.5 oz condensed chicken broth
- 2 cups water
- 4 cups milk
- 2 cups turkey, cooked, shredded
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp onion powder
- 1/4 tsp ground sage
- 8.75 oz canned corn, not drained
- 12 oz Pillsbury refrigerated biscuits
- 1/4 cup fresh chives, chopped
- Add butter to a large pot over medium-high heat.
- Once butter is completely melted add the flour to the pot and stir well.
- Leave the flour and butter mixture to cook for a few minutes.
- Add the condensed chicken broth to the pot and stir well.
- Add the water and milk to the pot. Stir well.
- Add the shredded turkey, salt, pepper, onion powder, ground sage and canned corn to the pot. Stir well.
- Remove the biscuits from the package and cut each one into eight pieces.
- Bring the soup to a boil and then add the biscuit pieces to the pot.
- Stir well, reduce the heat to low and cover the pot.
- Leave the soup to continue cooking, covered, for 20 minutes.
- Stir every 5 minutes so that nothing sticks to the bottom of the pot.
- After the soup has cooked for 20 minutes, remove the lid and stir well.
- Add the chopped chives to the pot and stir again.
- Serve and enjoy!
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