Turkey Vegetable Chowder with Lemon-Basil Dumplings


Soup, Chili & Stew
Turkey Vegetable Chowder with Lemon-Basil Dumplings

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White bowl filled with dumplings and shredded turkey with mixed vegetables

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    Use leftover Thanksgiving turkey in this bubbling soup. Top with tender dumplings that stir together quickly and puff up—almost magically—in the soup pot.

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    Servings and Ingredients

    Serves 8
    1 tbsp. Hy-Vee Select olive oil
    1 large onion, chopped
    2 clove(s) garlic, minced
    3 c. Hy-Vee reduced-sodium chicken broth
    1 (10.5 oz) can Hy-Vee condensed cream of chicken soup
    4 c. chopped cooked turkey
    1 large carrot, chopped
    2 c. green beans, cut into 1-inch lengths
    1 c. frozen peas
    1 tbsp. chopped fresh sage
    1 tbsp. chopped fresh rosemary
    ¼ tsp. Hy-Vee black pepper
    1 c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee baking powder
    1 tsp. chopped fresh basil
    ½ tsp. Hy-Vee salt
    ½ c. Hy-Vee milk
    1 tsp. grated lemon zest


    1. In a stockpot, heat oil over medium heat. Add onion and garlic; cook until softened. Stir in broth, cream of chicken soup, turkey, carrot, beans, peas, sage, rosemary and pepper. Bring to a boil; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender.
    2. Meanwhile for dumplings, in a medium bowl stir together flour, baking powder, basil and salt. Add milk and lemon zest; stir just until moistened. Using two spoons, drop dumpling batter onto simmering soup, making 8 mounds. Simmer, covered, about 10 minutes or until a wooden toothpick inserted in dumplings comes out clean. (Do not lift lid during cooking.) To serve, ladle soup and 1 dumpling into each bowl.

    Nutrition facts


    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 100mg
    • Sodium: 760mg
    • Total Carbohydrates: 23g
    • Protein: 40g

    Daily Values

    Vitamin A 35%
    Vitamin C 10%
    Iron 20%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.