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Turkey and Dumpling Soup with Sage Biscuit Dumplings

Turkey and dumpling soup simmers shredded turkey, vegetables, peas, and cream beneath tender sage biscuit dumplings. The dumplings steam right on top of the soup in a Dutch oven for a cozy one-pot dinner.
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Prep Time 15 minutes
Cook Time 32 minutes
Resting 5 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced 1/4 inch thick
  • 2 celery ribs, sliced
  • 8 cup chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 4 cup turkey cooked, shredded or cut into bite-size pieces
  • 1 cup peas frozen
  • 1 cup heavy cream
For the sage biscuit dumplings
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 1 tbsp sage fresh, finely chopped
  • 4 tbsp unsalted butter cold, cut into small pieces
  • 0.75 cup whole milk

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the soup
  1. Heat the vegetable oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, and celery and cook, stirring occasionally, until the onion softens, about 5 minutes.
  2. Stir in the broth, thyme, and pepper, bring to a boil, then reduce the heat and simmer until the carrots are nearly tender, 8 to 10 minutes.
  3. Stir in the turkey, peas, and cream and heat at a gentle simmer until the soup reaches 165°F.
Make the sage biscuit dumplings
  1. Whisk together the flour, baking powder, salt, and sage in a medium bowl.
  2. Work the butter into the flour mixture with your fingertips until it forms coarse crumbs, then stir in the milk just until a shaggy dough forms.
  3. Drop 10 equal portions of dough onto the gently simmering soup, spacing them apart, then cover and cook without lifting the lid until the dumplings are set and a toothpick inserted into the center of one comes out clean, 15 to 18 minutes.
  4. Remove the pot from the heat and let the soup rest, covered, for 5 minutes before serving.

Notes

Keep the lid closed while the dumplings cook so they steam and set properly. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and dumplings can change texture. For a dairy-free variation, use dairy-free butter and unsweetened plant milk, and replace the heavy cream with a dairy-free cooking cream.