at a glance
Leftover Turkey & Dumpling Soup
Table of Contents
This soup hits all the comfort-food spots and will remind you of childhood flavors. This soup honestly is just as good without the dumplings, but who doesn’t want a yummy fluffy dough ball in the middle of their soup? If you aren’t raising your hand, maybe this recipe can convince you.
We’ve chosen to make the dumplings out of coconut and almond flour to decrease the carbohydrate content of this meal and increase fiber and fat. If you make this, tag me and share the photo. I just know you’ll love it!
Leftover Turkey & Low Carb Dumpling Soup
- 2 tbsp Olive Oil or Butter
- 1 Large Yellow Onion (chopped finely)
- 4 Large Carrots (cut into bite size pieces)
- 4 stalks of Celery (diced)
- 3 Cloves of Garlic (minced)
- 2 lbs Turkey Meat (white or dark meat, shredded or cubed in bite size pieces)
- 2 tbsps All Purpose Flour
- 2 tsps Dried Thyme
- 8 cups Chicken Bone Broth (can also use turkey bone broth)
- 1 cup Frozen Peas
- 1 tsp Sea Salt
- 1 tsp black pepper
- 1 cup Heavy Cream
- 1 1/2 cups Almond Flour
- 1/2 cup Coconut Flour
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1 tbsp Unsalted Butter (melted)
- 1/2 cup Milk or Heavy Cream
- 1 Large Egg (room temperature)
- Heat a stockpot over medium heat. Add oil for 10 -20 seconds until hot and then add onion, carrot, celery stalks. Cook for about 12 minutes, stirring occasionally until they’re soft and translucent.
- While vegetables cook, in a medium-sized mixing bowl whisk almond flour, coconut flour, xantham gum, baking powder, salt, and pepper until thoroughly combined.
- In a separate small bowl, whisk together the melted butter, milk, and egg.
- Add the wet mixture into the dry mixture and stir until it forms a soft dough be careful not to over mix. Set aside.
- Add the garlic to vegetable mixture on stove and cook for one minute more, stirring frequently.
- Add pre-cooked turkey in pot and sprinkle with 2 tbsp white flour and thyme.
- Pour chicken or turkey bone broth over top and bring to a gentle boil, reduce the heat and simmer for 10 minutes.
- Add the salt, pepper, to the soup. Reduce the heat to low.
- Using your hands, form the dough into 1-inch dumplings. Roll in hands and press together 4-5 times to ensure well packed.
- When soup is at a very low simmer add frozen peas, return to low simmer and then drop the dumplings (one or two at a time) directly into the soup. Cook the dumplings for about 5-7 minutes, just until cooked through.
- Add one cup heavy cream to soup, stir.
- Taste and adjust the seasoning if necessary. Serve immediately.
Why this Recipe Works for Blood Sugar Balance
Harnessing almond flour and coconut flour as the base of the dumplings in the recipe lowers the over all carb content while increasing fiber. We also used more vegetables than a typical dumpling soup to and have used a higher proportion of turkey leftovers. This will not only taste great but make you happy you roasted a turkey in the first place.
Why this Recipe Works in Your Kitchen
Soups are super forgiving. This one is especially so because you have all the extra flavor from thanksgiving at your disposal, turkey meat, even leftover gravy can take this soup over the edge. If you make your own turkey bone broth out of the carcass you can even use that to layer in a depth of flavors.
To make this recipe come together more easily make sure you begin by chopping all your veggies and measuring ingredients for dumplings before beginning.
Other meat: Using left over chicken will work just as well as turkey in this recipe. You can purchase a rotisserie chicken and remove meat from carcass and shred for this recipe. Using dark and white meat works well- use your preference or what you have on hand.
Making Dairy Free: Substitute coconut oil for butter and substitute coconut milk (canned kind) for heavy cream and milk in recipe.
Enhance the flavor: Use left over gravy as an additional ingredient in this soup, add thyme into dumpling ingredients.