Leftover Turkey Soup with Rosemary Parmesan Dumplings

Quick homemade dumplings complete this easy slow cooker soup made with leftover turkey carcass, veggies, and herbs.

• Preparation Time: 30 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 30 mins
• Calories: 246 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons lemon juice
• 1 tablespoon baking powder
• 3 tablespoons shortening
• 4 cups water
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 1 teaspoon poultry seasoning
• 2 bay leaves
• 8 cups chicken broth
• 1 turkey carcass
• 4 stalks celery, sliced
• 1 medium yellow onion, diced
• 5 carrots, peeled and sliced
• 0.5 teaspoon garlic powder
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried rosemary
• 0.5 bunch fresh parsley, chopped
• 0.5 cup milk, or as needed
• 0.5 teaspoon dried dill

Recipe Instructions

Step 1

Place turkey carcass in large slow cooker and cover with broth, water, and lemon juice. Add carrots, celery, onion, parsley, bay leaves, garlic, pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder.

Step 2

Cook on High for 4 hours. Remove carcass from soup, separate meat from bones. Return meat to the slow cooker and discard bones. Continue cooking on High for 4 hours more.

Step 3

Bring a pot of water to a boil 30 minutes before serving. In the meantime, combine flour, Parmesan cheese, baking powder, and rosemary in a bowl. Cut in shortening until mixture is crumbly. Add enough milk to create a thick batter that pulls away from the sides of the bowl.

Step 4

Drop rounded spoonfuls of dumpling batter into the boiling water. Reduce heat to low and let simmer, covered, for 5 minutes. Serve cooked dumplings on top of the turkey soup.