Savory Turkey Soup with Dumplings Made from Leftover Turkey

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
• ½ bunch fresh parsley, chopped
• 2 bay leaves
• 1 teaspoon minced garlic
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• ½ teaspoon dried oregano
• ½ teaspoon dried dill
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• For Dumplings:
• 1 cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 1 tablespoon baking powder

Step 1

Place the turkey carcass in a large slow cooker and pour in enough broth and water to cover it. Add a splash of lemon juice along with the chopped carrots, celery, onion, parsley, bay leaves, garlic, and all the herbs and seasonings — thyme, poultry seasoning, oregano, dill, onion powder, garlic powder, and some pepper. Let it cook on high for about 4 hours.

Step 2

Once that’s done, take out the carcass and pick off any remaining meat, then toss the bones and return the shredded turkey back into the slow cooker. Let everything cook for another 4 hours on high so the flavors really come together.

Step 3

About half an hour before you’re ready to eat, bring a pot of water to a boil. While the water heats up, mix the flour, Parmesan, baking powder, and rosemary in a bowl. Cut in the shortening until the mixture looks crumbly, then stir in just enough milk to make a thick batter that pulls away from the sides.

Step 4

Drop spoonfuls of this batter into the boiling water, lower the heat to a gentle simmer, cover the pot, and let the dumplings cook for about 5 minutes.

Step 5

Serve the dumplings right on top of the soup and enjoy!