Turkey and dumplings is the perfect winter supper. We tested and tested to find the best dumplings ever! 1 hour weeknight simple recipe for a warm cozy dinner.
Cozy up with a steaming bowl of this soup and a good book and you are set for the afternoon.
Can you believe we are already a week into December? I feel like I’ve said this before but it feels like this year is flying by. We broke out the Christmas decorations and picked out our tree this weekend and the house is feeling so festive these days.
Kevin and I devoured this soup last week for date night and I have to say, this is one for the winter rotations. The kids couldn’t hardly stand waiting while I photographed this the next day and insisted that I make more “turkey and dumpwings mama”. It’s perfect comfort food for this cold dreary winter weather and I think I enjoyed the next batch just as much as the first.
But what we really need to talk about are these dumplings! I have tried and tried to make chicken and dumpling soup for years and every time I am unhappy with the dumplings. So we set out to try a bunch of different variations to find the true perfect dumpling.
I am happy to report that we did! Though I cannot take credit for them….one of my favorite blogs to read is A Cozy Kitchen and Adriana over there recently came out with a beautiful cookbook called A Year of Cozy. It is amazing and nestled inside it’s beautiful pages is a fantastic recipe for chicken and dumplings.
It was one of our most recent tests and I am thrilled to announce it officially passed everyones taste test as the best dumpling and is my new go to recipe.
We take our recipe testing quite seriously and it passed with flying colors. We tried the dumplings using buttermilk (as is originally called for) and half and half with equally great results. And we tried them with whole wheat as well as with all purpose white flour and they were still incredible. It is quite rare for a recipe to provide equally delicious results with a whole wheat swap without any modifications so my hat goes off to Adriana on this one.
They are light and biscuity with the perfect amount of density still. When you drop them in the soup they puff up incredibly well and don’t end up super soggy like many others we tested.
Start to finish this soup is made in under an hour making it perfect for weeknights or whipping together on a lazy weekend afternoon.
Are you loving soups as much as I am lately? Got your Christmas decorations up yet or are you waiting until the last minute this year?
Turkey & Dumplings (With The Best Dumplings Ever)
For Soup Base:
- 3 containers 32 oz low-sodium chicken stock
- 2 medium onions diced
- 4 carrots peeled and sliced into 1 inch" rounds
- 1 head broccoli chopped
- 2 tablespoons butter approximately
- 2 tablespoons olive oil approximately, we use Delallo Olive Oil
- 2-3 cups leftover chopped turkey meat chicken subs great!
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme or a few fresh sprigs
- 1 teaspoon powdered garlic or add in a few cloves fresh
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup half and half
- 2 tablespoons cornstarch
- 1 1/2 cups flour we tried with Bob's Red Mill Whole Wheat and all purpose with equal results
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk or half and half
- Serve with: grated parmesan cheese fresh black pepper
- Bring chicken stock to a boil in large stockpot while you prep ingredients.
- Saute onions, carrots, and broccoli in a large saute pan with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften. If using fresh garlic add it in for the last 3 minutes of cooking time.
- Add sauted vegetables, chopped turkey meat and seasonings to the stockpot. Boil for 20-30 minutes until vegetables are softened to desired state. Adjust seasoning if needed.
- Whisk cornstarch into half and half until all lumps are gone. Whisk into soup and boil for 5 minutes until slightly thickened.
- In a medium bowl mix dumplings together. Swirl soup with wooden spoon and add heaping tablespoons into center of soup (needs to be at a rolling boil). Continue adding quickly until all batter is used up. Put lid on and cook on high for 2-3 minutes.
- Serve immediately. Top with grated parmesan and a bit of fresh cracked pepper
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