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Leftover Turkey and Dumplings Soup

  • Prep
  • Cook
  • Total
Servings: 4


For the Soup

  • 1 large leek
  • 1 1/2 to 2 cups peeled and diced yam or sweet potato
  • 2 large celery stalks, diced
  • 1/2 yellow onion, diced
  • 2 thyme sprigs
  • 1 oregano sprig
  • 2 bay leaves
  • Few handfuls of shredded, cooked turkey
  • kosher salt
  • Freshly ground black pepper
  • 4 cups chicken or vegetable broth
  • 4 cups water
  • 1/2 cup dry white wine
  • 1 1/2 cups diced leftover cooked sweet potato/yams

For the Dumplings

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup cold water


  1. 1.Combine the diced onion, cubed yam or sweet potato, celery, leek, thyme, oregano and bay leaves in a large stockpot. Mix until onions, celery and leeks are soft. Add the turkey and season with a pinch each of salt and pepper. Pour in the broth, water and wine, and bring to a boil. Add the leftover, cooked sweet potatoes during the last 5 minutes of cooking. Remove the herb springs and bay leaves. Taste the soup and season with more salt and pepper as needed. Ladle into bowls and serve.
  2. 2.When the soup is simmering, mix 2 cups all-purpose flour with 1/4 cup water and ½ teaspoon kosher salt to form a dough. Roll the dough into little balls with the palms of your hands, then drop them into the soup during the last 5 minutes or so. You’ll have about 24 dumplings.