Leftover Turkey Soup with Rosemary Parmesan Dumplings

This easy and filling soup is a wonderful way to make the most out of leftover turkey or chicken, and it tastes great!

• 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
• ½ teaspoon garlic powder
• 4 cups water
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• ½ bunch fresh parsley, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• ¼ cup grated Parmesan cheese
• 1 teaspoon poultry seasoning
• ½ teaspoon dried rosemary
• ½ teaspoon dried oregano
• 2 bay leaves
• 8 cups chicken broth
• ½ cup milk, or as needed
• 1 turkey carcass
• ½ teaspoon dried dill
• 4 stalks celery, sliced
• 1 medium yellow onion, diced
• 5 carrots, peeled and sliced

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.