• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Thanksgiving Recipes

Turkey Soup with Turkey Dumplings (Kreplach)

November 27, 2021 Updated April 27, 2022 by Lisa Goldfinger 29 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe
Pinterest pin: a bowl of turkey soup with turkey dumplings floating in it, plus a few pieces of carrot and one parsley sprig

Turkey Soup with Turkey Dumplings (Kreplach) is one of the best things to do with your leftover Thanksgiving turkey, and it's easier than you think!

Turkey Soup with turkey dumplings, 3 carrots slices and a sprig of parsley in a blue china bowl

Let's talk about leftovers for a minute. Sometimes they seem like 'yesterday's same old same old.'  Sometimes they inspire. But for me, Thanksgiving leftovers always inspire. Leftover turkey, especially, has so much potential to be transformed into something new and more exciting than its original incarnation, whether it's curried chicken turkey salad, squash lentil and chicken turkey stew, or this scrumptious turkey soup with dumplings.

Turkey Kreplach Soup: delicious soup with homemade dumplings by Panning The Globe

How to make turkey soup from your leftover Thanksgiving turkey

It's a cinch to make a delicious turkey soup with whatever is left of your Thanksgiving turkey. You basically just throw the carcass into a large soup pot. (you may have to break it apart to fit it in). Add some vegetables - a cut up onion, a few chunked carrots and celery spears - some parsley and/or dill. Fill the pot with water and get it boiling.

  • Cook it for 2-3 hours at a gentle simmer.
  • The broth will get rich and flavorful and will fill your house with delicious aromas.
  • While the soup is simmering, you'll have plenty of time to make homemade turkey dumplings, using 2 cups leftover turkey meat and some onions, scallions and parsley.  You'll also need a pack of wonton wrappers.

A soup pot seen from above, filled with ingredients to make turkey soup: hunks of leftover turkey carcass, chopped onions, carrots and parsley

What is kreplach anyway?

Kreplach is a Yiddish word that means dumpling. Kreplach can be filled with chicken, turkey, mashed potatoes, or anything else that inspires you. It's usually served in soup but can also be fried.

My husband and I both have Russian Jewish grandmothers who made us delicious comforting kreplach soup when we were kids. Their kreplach floated in chicken soup and were filled with the soup greens and chicken left over from making the soup.

My updated kreplach recipe combines leftover turkey meat with sautéed onions, scallions, parsley and spices. Everything is ground up in the food processor, enfolded in little wonton wrappers, and simmered until hot and tender.

overhead shot of a food processor filled with leftover turkey meat, chopped onions, scallions and spices

How To Make Soup Dumplings (Kreplach)

Set up a dumpling-making station: you'll need your turkey mixture, a cutting board or other clean work surface, a small bowl of water for moistening the edges of the wonton wrapper, and a parchment lined tray for for holding the kreplach as you make them.

  1. Place a heaping teaspoon of filling in the middle of a wonton wrapper
  2. Use your finger to moisten the edges of the wrapper
  3. Fold the wrapper in half from point to point to form a triangle
  4. Press down along the edges of the triangle with the tines of a fork to seal the seams.
  5. Now all you have to do is cook the kreplach in boiling water or soup.  
  6. They're tender and ready in five minutes!

a stack of wonton wrappers with one on the cutting board toped with a blog of turkey kreplach stuffing

close up of a fork used to crimp and seal a turkey kreplach (dumpling) and then a rimmed baking sheet filled with more than a dozen little triangular turkey dumplings

I love leftovers.

Sometimes, without any reinvention, I enjoy eating a dish even more the next day than I did the first time.  It's especially nice to wake up the morning after a cooking extravaganza like Thanksgiving... in a peaceful house... with a fully packed refrigerator. The cook has had time to rest. The flavors have had the night to meld. It's then great to reconnect with and enjoy all the delicious foods that you worked so hard to cook.

If you can remix your Thanksgiving leftovers into something new and exciting, that's even better!

Turkey Kreplach Soup by Panning The Globe

Here's the Turkey Soup with Turkey Dumplings (Kreplach) Recipe. If you cook this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Turkey Kreplach Soup: delicious soup with homemade dumplings by Panning The Globe

Turkey Soup with Turkey Dumplings (Kreplach)


★★★★★

5 from 2 reviews

  • Author: Lisa
  • Total Time: 3 hours 15 mins
  • Yield: 6-8 servings 1x
Print Recipe

Description

Turn your Thanksgiving leftovers into a delectable turkey soup with turkey-stuffed dumplings called kreplach.


Ingredients

Units Scale

For The Turkey Soup

  • 1 turkey carcass
  • 1 large onion, peeled, halved and thickly sliced
  • 3 carrots, peeled and thickly sliced
  • 2 celery stalks, thickly sliced
  • 1 bunch of parsley, rinsed
  • 1 bunch of dill (optional)
  • 1 bay leaf
  • 5 peppercorns
  • Kosher Salt
  • Black pepper or Aleppo pepper

Optional add-ins

  • 2-3 carrots, peeled and thinly sliced
  • 1 ½ cups or so of shredded turkey meat

For the Turkey Dumplings (Kreplach)

  • Pack of wonton wrappers (They usually come with 40-50 wrappers per pack)
  • 2 tablespoons olive oil
  • 1 large onion, peeled, halved and roughly chopped
  • 2 cups of leftover turkey meat, roughly chopped
  • 4 scallions, trimmed and thinly sliced crosswise
  • 2 tablespoons roughly chopped parsley leaves
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons turkey soup or water

Instructions

  1. Put the turkey carcass in a large soup pot. (You may have to break it apart to fit it in.). Add the onion, thickly sliced carrots, celery, parsley, dill (if using), bay leaf, peppercorns and 1 teaspoon salt. Fill pot with enough cold water to cover all the ingredients by an inch or so. Bring to a boil. Reduce heat to a low simmer, and cook for about 2 ½ hours, uncovered, until the broth is rich and flavorful.
  2. Pull out the bones with tongs. Pour the soup through a mesh strainer into a large bowl and then back into the soup pot.
  3. Wait a few minutes for the fat to rise to the surface and skim off excess fat with a spoon, if you like.
  4. At this point you can add a couple of thinly sliced carrots and shredded turkey meat. Simmer them in the soup for about 5 minutes, until the carrots are slightly tender. Season the soup, to taste, with salt and pepper.
  5. Line a large rimmed baking sheet or tray with parchment paper. Heat 2 tablespoons of oil in a small skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft (don't let it brown), about 7 minutes.
  6. Set up your food processor with the chopping blade attachment. Add the 2 cups of chopped turkey, the sautéed onion, scallions, chopped parsley, 1 teaspoon salt, ½ teaspoon pepper, and 3 tablespoons of soup or water. Pulse the filling mixture several times until the ingredients are finely chopped but don't over process or they'll get pasty. Transfer mixture to a bowl.
  7. Set up a work station with the bowl of filling, a small bowl of water, a teaspoon, a fork, the wonton wrappers and the parchment-lined tray.
  8. Put one wrapper on your work surface. Add a generous teaspoon of turkey mixture to the middle. Moisten the edges of the wrapper with water, using your finger to dab. Fold the wrapper over, point to point, into a triangle, pressing the edges together. Crimp the edges with the tines of the fork. Set the kreplach on the tray. Repeat until you run out of the turkey mixture. You should be able to make about 24 kreplach.
  9. Keep kreplach in a sealed plastic container or baggie in the fridge until just before you're ready to serve. Cook them in a large pot of salted boiling water for about 5 minutes. Gently transfer them to individual bowls of hot soup, using a slotted spoon. (note: I don't suggest cooking the kreplach in the soup, as they'll absorb a bunch of your soup. Best to cook them separately in salt water.)

Notes

HOW TO ADAPT THIS SOUP WHEN USING A SMOKED TURKEY: When we smoke our turkey, this soup takes a slightly different turn. Here's what works well: Add 2 tablespoons of canned hatch green chilies to the soup and 1 teaspoon to the dumpling mixture. Add 2 teaspoons of cumin to the soup and ½ teaspoon to the dumpling mixture. Add 3 tablespoons of chopped cilantro to the soup. When the soup is ready, stir through a tablespoon or two of lime juice. Garnish the soup bowls with lime wedges, diced avocados and chopped cilantro.

  • Prep Time: 45 mins
  • Cook Time: 2 hours 30 mins
  • Category: Soup
  • Method: Simmer
  • Cuisine: Russian

Keywords: Turkey soup with turkey dumplings

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

[Originally published on November 23, 2014. Updated on November 27, 2021 with added notes on how to adapt this soup when using a smoked turkey. The same delicious recipe!]

More Thanksgiving Recipes

  • wooden bowl filled with red skin mashed potatoes flecked with chopped scallions
    Red Skin Mashed Potatoes (Vegan)
  • sausage stuffing with bits of broccoli rabe and red onion in a glass casserole
    Italian Sausage Stuffing
  • Cubes of roasted butternut squash in a white bowl, topped with parsley garlic oil
    Roasted Butternut Squash Recipe
  • Overhead shot of a white bowl filled with shredded Brussels sprout and arugula salad with toasted pecans and grated parmesan cheese.
    Shaved Brussels Sprouts Salad

Filed Under: All Recipes, Asia, Entertaining, Fall Favorites, Soup, Thanksgiving Recipes Tagged With: dairy-free, holiday recipes, turkey

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Phyllis

    November 19, 2021 at 7:03 am

    The soup and dumplings looks amazing! I can't wait to try this recipe - I'm buying wonton wrappers today! I'll get my kids to help with the wontons - a great family project for the day after Thanksgiving. Thank you Lisa!

    ★★★★★

    Reply
  2. Paul

    December 20, 2019 at 2:46 pm

    So fun to make and so fun to eat!!

    ★★★★★

    Reply
  3. Jennifer

    October 26, 2018 at 7:29 pm

    Just made this for the first time. Had already made the base with a chicken carcass and was going to make a greek chicken soup. But saw this on the blog while looking for something else. Zipped down to the store to get wonton wrappers and was good to go. Turns out my husband had this as a child made by his grandmother. He was so excited when he saw I was making this I think I saw a little tear. Made way too many so froze about a dozen for another day!

    Reply
    • Lisa

      October 27, 2018 at 1:41 am

      Wow, I'm so impressed that you took this on. It's definitely a labor of love to make these. So sweet that you touched a tender spot in your husband. Food can do that. And so great that you have a stash in the freezer to look forward too.

      Reply
  4. Maggie

    December 03, 2014 at 12:12 am

    What a great soup dish and I love the way you fold those wonton wrappers! The concept of kreplach is familiar and I like the filling a lot! Recipe saved and pinned! I will try out the new folding way soon 🙂

    Reply
  5. Julie @ Texan New Yorker

    December 02, 2014 at 4:38 pm

    Yum!!! And I learned about kreplach, which I never knew before, so thank you!

    Reply
« Older Comments

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

332 shares