Homestyle Turkey and Dumpling Soup
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Homestyle Turkey and Dumpling Soup

Homestyle Turkey and Dumpling Soup

with Garden Vegetables

Dumplings are one of those comfort foods we rely on to get us through the cold winter months! These puffy dough clouds expand as they cook, creating pillowy soft interiors to soothe your soul after a long day.

Easy Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Turkey

113 g


113 g

Corn Kernels

170 g

Green Beans

2 tbsp

Chicken Stock Powder

(Contains Soy)

1 tsp

Garlic Salt

7 g


8 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Baking Powder

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

2 tbsp


(Contains Milk)

¼ cup


(Contains Milk)

0.13 tsp



Nutrition Values

Calories580 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate60 g
Sugar12 g
Dietary Fiber6 g
Protein34 g
Cholesterol145 mg
Sodium2230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Medium Bowl
Measuring Spoons
Measuring Cups


Start dumpling dough

Before starting, wash and dry all produce. Heat a large pot over medium-high heat. While the pot heats, stir together flour, baking powder and 1/4 tsp garlic salt (dbl for 4 ppl) in a medium bowl. When the pot is hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Transfer half the melted butter to the bowl with flour mixture. (NOTE: Don't stir. Mixture will be combined in step 3.)

Start soup

Return the pot with remaining butter to medium-high. Add mirepoix and turkey to the pot. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with pepper and remaining garlic salt. Sprinkle Cream Sauce Spice Blend over mirepoix and turkey. Cook, stirring often, until coated, 30 sec. Stir in stock powder and 3 cups water (dbl for 4 ppl). Cover and bring to a gentle boil.

Finish dumpling dough

Meanwhile, thinly slice parsley stems and finely chop leaves, keeping stems and leaves separate. Add parsley stems, half the parsley leaves and 1/4 cup milk (dbl for 4 ppl) to the bowl with flour and butter. Stir until flour is just combined. (TIP: Some lumps are okay. Over mixing will produce tough dumplings.)

Cook dumplings

When soup is boiling, reduce heat to medium. Using 2 spoons, carefully form and drop 6 spoonfuls (12 for 4 ppl) of dumpling dough into the pot, without stirring. Cover and cook, stirring gently occasionally, until dumplings are cooked through, 10-12 min. (TIP: Check the doneness of the dumplings by cutting one in half.)

Finish soup

Meanwhile, trim green beans, then cut into 1-inch pieces. When dumplings are halfway done, add green beans and corn to soup. Continue cooking until veggies are tender, 5-6 min. Season with pepper, to taste.

Finish and serve

Divide dumpling soup between bowls. Sprinkle remaining parsley leaves over top.

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