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.

Turkey Vegetable Chowder with Lemon-Basil Dumplings

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.

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.