Slow Cooker Turkey Dumpling Soup – A simple crock pot meal that is the perfect way to use up leftovers from Thanksgiving and turn them into the ultimate comfort food!
Going into the Thanksgiving season, I am on the lookout for any ways I can to use up Thanksgiving leftovers. As exciting as having the turkey and gravy on Thanksgiving, it becomes such a chore to eat it everyday for a week after the holiday because no matter what, you never seem to run out of turkey, you only run out of the fun sides! Well fear not! This year, this Slow Cooker Turkey Dumpling Soup will completely change your feelings on having a whole bunch of leftover turkey after Thanksgiving!
This crock pot soup is so easy to make and super hearty! It has everything from leftover turkey, fresh carrots, celery, to homemade rosemary dumplings. Yes, homemade dumplings. They are awesome! I bought a whole rosemary plant just for this recipe and it was totally worth it. This soup is not only the perfect comfort food but a fun spin on a southern classic, chicken and dumplings. Chicken and dumplings are an essential southern recipe, this version has a thinner base with turkey instead of chicken.
Notes on slow cooker turkey dumpling soup recipe
- I didn’t have a whole turkey on hand so I used turkey breasts! I baked my turkey according to the directions on the bake of the package which was 400 degrees for 50-60 minutes. Check there for your specific turkey breasts!
- Try to use turkey stock if you can but it can be a little bit harder to find. If you can’t find it, chicken stock works too!
- Apparently, stock and broth are slightly different. Make sure to grab stock!
- This recipe could be easily made chicken instead of turkey! Just sub the turkey for chicken and use chicken stock!
- 4 cups turkey or chicken stock
- 2 cups cooked turkey, chopped
- 1/2 cup heavy cream
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 2 garlic cloves, thinly diced
- 1 tsp sage
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 tbsp butter, melted
- 1/2 cup milk
- 1 tsp fresh rosemary
- In a large frying pan, combine olive oil, carrots, celery, and garlic over medium heat. Cook for 7-8 minutes, occasionally stirring. St
- Transfer ingredients in frying pan to slow cooker. Add in turkey stock, cooked turkey, sage, bay leaves, salt, and pepper. Stir before covering slow cooker with lid and setting to high for 2-3 hours or 4-6 hours on low.
- 45-60 minutes before the soup is done, start on the dumplings. Combine ingredients in a mixing bowl and stir until well combined.
- Pour heavy whipping cream into soup and stir before placing tablespoon-sized dumplings in the soup. Give each dumpling a bit of space so they aren't all on top of each other and so they can expand. Cover the slow cooker with it's lid and let the soup finish cooking.
- Once it is done, turn slow cooker off and serve. Garnish with extra fresh rosemary or parsley. (optional)
Looking for other ways to use up leftover turkey?
Make sure to check out these recipes from other bloggers:
Leftover Turkey Noodle Casserole from Who Needs A Cape?
White Bean Chili with Turkey from The Foodie Affair
Turkey Wild Rice Salad with Tarragon and Grapes from Bacon Fatte