Dressed Up Turkey Soup

I used to make this Dressed up Turkey Soup when my kids were little. They loved the Stuffing Dumplings and always asked for extra dumplings, so I had to convert this recipe to being Trim Healthy Mama friendly. This is an S style soup.

Dressed Up Turkey Soup is a great way to use left over turkey or chicken.

It is warm and filling with all the love of comfort food. It can be made on your stove top, crock pot or Instant Pot. How can you go wrong with a creamy nourishing soup that is topped with Stuffing Dumplings and full of wholesome goodness?

The Healthy Milestone has a great post about how to make a Bone in Turkey Breast in the Instant Pot and then don’t forget to use the carcass for Bone Broth!!

I have also made a boneless Turkey Breast in my Instant Pot, but prefer to use the bone in ones so that I can make bone broth also.

How you can make this Dressed Up Turkey Soup a Family Favorite

Many times I have used leftover green bean casserole as some of the veggies in this soup mixed with the leeks, carrots and mushrooms it makes for a very filling bowl. This soup can serve between 6 to 10 people depending on what all you add to it. Just make sure your veggies are non starchies.

I have also halved this recipe to make it work better as our family has gotten smaller. I haven;t tried to freeze it, but any time you add cream to a recipe I hesitate to say it will freeze well. But hey if you try it and it works, please leave me a comment and let me know.

So just remember that you can change things up and make it one of your family’s healthy holiday traditions.

How I make the Stuffing Dumplings

I typically use my Simple Soda Bread recipe when I need bread cubes, it tends to toast into Low Carb Croutons without an issue

and it worked great in this Healthy Baked Stuffing Recipe. But you can also use Nuke Queen Bread or Swiss Bread for the bread cubes.

3/4 cup unsweetened almond milk
2 whole eggs (slightly beaten)
1 loaf Simple Soda Bread(cubed or broken into pieces)
2 tablespoons unsalted butter
1 cup diced onion
1/4 cup diced celery
1/4 cup low sodium chicken broth (or bone broth)
2 tablespoons Sage (minced)
2 tablespoons parsley (minced)
salt and pepper (to taste)

Preheat oven to 425 degrees. Line baking pan with parchment and spray with cooking spray.
Combine almond milk and eggs in a large bowl. Add bread cubes to egg and milk mixture, toss to coat and allow to sit and soak up the mixture. Saute onions and celery in butter in a small skillet until tender. fold into bread mixture with remaining ingredients.
Form dumplings on prepared baking sheet using a large scoop or spoon. Bake dumplings until brown, about 20 minutes.

I use Baking Sheets like these

 

For the Turkey Soup

2 cups leeks, sliced
1/2 cup carrot, chopped
1/2 cup celery, chopped
2 Tablespoons unsalted butter
2 cups button mushroom, quartered
1 tablespoon minced garlic
2 tablespoons THM Baking Blend
1 teaspoon fresh thyme, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
4 cups low sodium chicken broth, or bone broth
2 cups Turkey, cubed
1/2 cup heavy cream
minced fresh parsley

Stove Top:

Sweat the leeks, carrot and celery in butter in a large saucepan over medium heat, until soft. Increase heat to medium-high.
Add mushrooms and garlic, saute for 3 minutes. stirring often. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables cook for 1 minute stirring constantly.
De-glaze pan with 1 cup of chicken stock and simmer for about 3 minutes. Stir in the rest of the broth, turkey and cream. Bring soup to a boil, reduce heat and simmer about 5 minutes. season with salt to taste.
Garnish with parsley and 1 Stuffing Dumpling.

I love my Stainless Steel Pots and Pans when cooking on the Stove Top

 

Crock pot:

Sweat the leeks, carrot and celery in butter in a large saucepan over medium heat, until soft. add to Crock pot
Add mushrooms and garlic. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables stirring to combine.
Stir in the rest of the broth, turkey and cream. Heat soup on low setting for about 3 hours Season with salt to taste.
Garnish with parsley and 1 Stuffing Dumpling.

I retired this Crock pot when we got our Instant Pot.

 

Instant Pot:

Sweat the leeks, carrot and celery in butter in your inner liner on the saute function, until soft. Increase heat to medium-high.
Add mushrooms and garlic, saute for 3 minutes. stirring often. Sprinkle baking blend, thyme, nutmeg and pepper over the vegetables cook for 1 minute stirring constantly.
De-glaze pan with 1 cup of chicken stock and simmer for about 3 minutes. Stir in the rest of the broth, and turkey. Secure the lid on your IP and process for about 5 minutes. Allow pressure to release naturally. Stir in cream and allow to simmer slightly before serving.
Garnish with parsley and 1 Stuffing Dumpling.
This is the Instant Pot that I have:

The Printable Dressed Up Turkey Soup Recipe

 

Mrs Criddle also has a Creamy Turkey Soup recipe if you want to try it out with these Stuffing Dumplings.