Gluten Free Turkey Dumpling Soup is a very hearty, thick soup that is inspired by the chicken noodle dumpling soup that my mom makes. I have grown up eating this very simple, filling soup and decided it was time to give a gluten free version a try. I did this with shredded turkey because Thanksgiving leftovers are abundant this time of year, but it can also be done with chicken.
Start by chopping celery, onion, carrots, and garlic. Make sure to use some of the center pieces of the celery and use the leafy tops for added flavor and color in the soup.
Saute all the veggies in a large pot using a bit of oil. While sauteing you can season to taste with salt and pepper. I also sprinkle in some dried thyme at this point.
Once the veggies start to soften slightly, add in broth and water. Bring to a gentle boil. At this point, you could just boil noodles and add them in for a more broth-based soup.
The dumpling recipe I used is an adaptation of the one my mom always uses, which was her mom’s recipe. It starts with eggs.
Add in flour, water, Parmesan cheese, salt, pepper, and some garlic seasoning.
When the soup is gently boiling, start dripping in the dumpling batter. Don’t do too many at once.
Boil water and cook the noodles separately. Cook the noodles just shy of done because they will continue cooking in the hot soup. You don’t want to cook them directly in the soup or it would become too starchy.
Once all of dumplings have been dropped in, the cooked noodles can be added to the pot.
Ladle yourself a big bowl of soup and enjoy!
Gluten Free Turkey Dumpling Soup
- 1 small onion, diced
- 4 carrots, peeled and thinly sliced into rounds
- 4-6 celery stalks, some from the heart with leaves
- 2-3 cloves minced garlic
- 2-3 cups shredded turkey or chicken
- 4 cups broth/stock
- 5 cups water
- 1/4 tsp dried thyme
- salt and pepper to taste
- 3 eggs
- 1 1/4 cups gf flour
- 1 tsp garlic powder
- 1/4 cup grated Parmesan cheese
- 3/4 cup water
- Dice all veggies and saute in a large pot with olive oil
- Season with salt, pepper, and thyme
- When veggies are slightly softened, add meat, water, and broth. Bring to a gentle boil.
- While the soup is coming to a boil, make the dumpling batter and boil a pot of water to cook the noodles. Cook the noodles just shy of done. Drain and set aside.
- To make the dumpling batter, whisk all ingredients together in a bowl.
- When the soup is gently boiling, use a fork or spoon to drip the batter into the broth.
- The dumplings will start to float as they cook.
- Add the batter in slowly to give the dumplings enough time to cook.
- Once you have used all of the dumpling batter stir in the noodles.
- Let simmer for about 10 more minutes and then remove from heat to serve.