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Leftover Turkey Soup with Rosemary Parmesan Dumplings
Leftover Turkey Soup with Rosemary Parmesan Dumplings
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Prep Time:
30 minutes
Cook Time:
480 minutes
Total Time:
510 minutes
Upgrade your turkey soup with homemade dumplings for a comforting and effortless meal.
Ingredients:
  • 1 turkey carcass
  • 8 cups chicken broth
  • 4 cups water
  • 2 tablespoons lemon juice
  • 5 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 0.5 bunch fresh parsley, chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried dill
  • 1 cup all-purpose flour
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon baking powder
  • 0.5 teaspoon dried rosemary
  • 3 tablespoons shortening
  • 0.5 cup milk, or as needed
Instructions:
  • Place the turkey carcass in a large slow cooker and generously cover it with broth, water, and a splash of lemon juice. Add in a colorful array of carrots, celery, onion, fresh parsley, bay leaves, garlic, a touch of pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder for a depth of flavor.
  • After cooking on High for 4 hours, remove the carcass from the soup. Separate the meat from the bones, return the meat to the slow cooker, and discard the bones. Continue cooking on High for an additional 4 hours.
  • 30 minutes before serving, start boiling water in a pot. While waiting, mix flour, Parmesan cheese, baking powder, and rosemary in a bowl. Cut in shortening until crumbly. Stir in milk until a thick batter forms and pulls away from the bowl's sides.
  • Use a rounded spoon to gently place dollops of dumpling batter into the boiling water. Lower the heat, cover, and simmer for 5 minutes. Serve the cooked dumplings atop the turkey soup.

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