There’s something incredibly cozy and satisfying about a big pot of Slow Cooker Turkey and Dumplings Soup Recipe simmering away on a chilly day. This recipe is my go-to whenever I have leftover turkey around — it turns last night’s bird into a warm, comforting meal that feels like a big hug in a bowl. The slow cooker makes it so easy: you toss everything in, let the flavors meld, then add fluffy dumplings that soak up all that rich, savory broth.

Whether you’re recovering from a holiday feast or just craving some serious comfort food, this Slow Cooker Turkey and Dumplings Soup Recipe genuinely hits the spot. And the best part? You don’t need to hover over the stove — it’s mostly hands-off, letting you get on with your day while it works its magic. Trust me, you’re going to enjoy every spoonful.

Ingredients You’ll Need

Each ingredient plays a role in balancing the hearty turkey flavors with fresh, aromatic veggies and tender dumplings. Here are a few tips on picking the best ones and why they work so well together.

Leftover turkey: Use shredded or cubed turkey, preferably white and dark meat mixed for flavor and moisture.
Turkey or chicken broth: Homemade or store-bought works; turkey drippings make an especially rich base if you can get them.
Yellow onion: Adds a subtle sweetness that deepens the soup’s flavor.
Carrots: Bring natural sweetness and a nice bite when sliced.
Celery ribs: Provide that classic soup base flavor and a little crunch.
Garlic cloves: Fresh minced garlic amps up the savory aroma.
Fresh thyme leaves: I love the woodsy note they add, but dried works perfectly if you don’t have fresh.
Fresh sage or dried: Sage gives that earthy, comforting touch — oregano is a fine substitute if needed.
Salt and black pepper: Essential for seasoning, but adjust to your taste.
All-purpose flour: For the dumplings’ fluffy texture.
Baking powder: The secret to light, airy dumplings.
Salt (for dumplings): Enhances the dough’s flavor.
Whole milk: Makes the dumplings rich and tender.
Unsalted butter: Melted and mixed into the dumpling dough for softness and flavor.

Variations

I’ve played around with this Slow Cooker Turkey and Dumplings Soup Recipe a few ways, and it’s fun to customize depending on what you’ve got or your diet preferences. It’s forgiving, so feel free to experiment!

Vegetable swaps: I sometimes add parsnips or turnips for extra depth, especially in the fall — they add a subtle sweetness that pairs wonderfully with the turkey.
Herb changes: If fresh herbs aren’t handy, dried rosemary or marjoram can be lovely alternatives to thyme and sage.
Gluten-free option: Try swapping the flour in dumplings for a gluten-free blend and use a dairy-free milk to make it allergy-friendly.
Spice it up: When I want a bit of heat, I toss in a pinch of crushed red pepper flakes — unexpected but delicious!

How to Make Slow Cooker Turkey and Dumplings Soup Recipe

Step 1: Combine the Base Ingredients

Start by tossing your shredded turkey, broth, chopped onion, carrots, celery, minced garlic, thyme, sage, salt, and black pepper into the slow cooker. I like to give everything a good stir here so the flavors can begin mingling. Don’t worry about over-seasoning just yet — you can always adjust later.

Step 2: Slow Cook for Flavor Development

Set your slow cooker on low for 6-8 hours or high for 3-4 hours. This is when the magic happens — the turkey juices mix with the veggies and broth to create that irresistible aroma. By the end, carrots will be tender and the whole soup base enriched with herbs and seasoning.

Step 3: Prepare the Dumpling Dough

About 30 minutes before your soup finishes, whisk flour, baking powder, and salt in a bowl. Then pour in milk and melted butter, folding gently until it forms a sticky dough. Don’t overmix here; a few lumps are fine — overworking the dough can make dumplings dense.

Step 4: Add Dumplings and Finish Cooking

Drop spoonfuls of dough evenly across the soup’s surface, then gently press them below the broth so they cook through. Cover and switch the cooker to high for one more hour — keep that lid on tight! The dumplings will puff up and become tender during this time.

Step 5: Stir and Serve

Once the dumplings are done, gently stir so they’re distributed evenly without breaking them apart. Then ladle it all into bowls, ready for lovin’. If you’re like me, this smells so good that you’ll want to dive in immediately!

How to Serve Slow Cooker Turkey and Dumplings Soup Recipe

The image shows a white bowl filled with shredded pale white and light yellow chicken sitting near the top center. Around the bowl on a white marbled surface are fresh green celery pieces chopped into small chunks, three whole orange carrots with some shine, a whole light brown onion, and a small bunch of fresh dark green thyme sprigs. Also present are a white bowl of pale yellow liquid, a white bowl filled with white flour, and a small white dish with a square piece of pale yellow butter. The items are spread out neatly and well-lit, capturing their natural colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some freshly chopped parsley or extra thyme on top to brighten the bowl visually and flavor-wise. A dash of cracked black pepper right before serving adds a little punch too. Sometimes I even add a little grated Parmesan for a creamy finish.

Side Dishes

This soup holds up wonderfully alongside crusty bread or buttery biscuits — perfect for dipping. When I want a lighter side, a crisp green salad with a tangy vinaigrette balances the richness beautifully.

Creative Ways to Present

For special occasions, I’ve served this soup in mini cast-iron skillets with a fresh biscuit on the side — it adds charm and keeps servings warm longer. Another fun idea is topping each bowl with a dollop of sour cream or crème fraîche for a gentle tang that cuts through the richness.

Make Ahead and Storage

Storing Leftovers

After the soup cools, I transfer leftovers into an airtight container and store them in the fridge. It keeps well for 3-4 days, and honestly, the flavors deepen overnight, so leftovers taste even better the next day.

Freezing

I’ve frozen this soup a couple of times with great success. Freeze without the dumplings first—dumplings tend to get mushy if frozen. When you reheat, make a fresh batch of dumplings to add in at serving time for that perfect texture.

Reheating

To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If you froze it minus dumplings, drop fresh dumpling dough on top and cook until fluffy before serving. This trick keeps that fresh-from-the-slow-cooker feel.

FAQs

Can I use fresh turkey instead of leftover turkey in this Slow Cooker Turkey and Dumplings Soup Recipe?

Absolutely! If you’re starting with fresh turkey, I recommend cooking turkey breast or thighs in the slow cooker first or roasting separately, then shredding and adding it to the broth and vegetables. Just adjust cooking times accordingly—the slow cooker will take care of tenderizing, but fresh turkey needs to be cooked fully before adding dumplings.
How do I prevent dumplings from sticking together in the slow cooker?

Dry your spoon between each drop of dough, and space the spoonfuls evenly across the soup surface so they have room to expand. Pressing them gently below the broth helps them cook evenly without forming one big dumpling. Resist stirring until they’re fully cooked to keep them fluffy and separate.
Can I make the dumplings ahead of time?

I don’t recommend making dumplings too far ahead because their texture is best fresh. You can prepare the dough up to an hour before adding it to the soup, but if you plan to store longer, the baking powder might lose effectiveness, which affects fluffiness.
What’s the best way to thicken the soup if it seems too watery?

If the broth feels thin to you, remove a small amount of liquid and mix it with a tablespoon of flour or cornstarch, then stir it back into the slow cooker and cook for another 15 minutes on high. This simple trick will thicken the soup slightly without changing the flavor.
Can this Slow Cooker Turkey and Dumplings Soup Recipe be made in an Instant Pot?

Yes! You can sauté the veggies and garlic in the Instant Pot first, then add the turkey, broth, and seasonings. Cook on the Soup or Pressure Cook setting for about 20 minutes. Add dumplings on top and use the ‘Keep Warm’ setting with the lid closed for about 20-30 minutes to cook them through.

Final Thoughts

This Slow Cooker Turkey and Dumplings Soup Recipe is one of those recipes that feels like an old friend — warm, dependable, and oh so comforting. I love how it transforms everyday leftovers into something extraordinary without any fuss. If you’re looking for a meal that welcomes you at the end of the day and makes the house smell amazing, give this a try. You’ll thank yourself—and maybe even want to make extra for friends to share.

Slow Cooker Turkey and Dumplings Soup Recipe

★★★★★ 4.8 from 62 reviews

Author: Isabella
Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours 25 minutes
Yield: 5 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Print Recipe

Description

This Slow Cooker Turkey and Dumplings recipe transforms leftover turkey into a comforting, hearty soup featuring tender vegetables and fluffy homemade dumplings. Slow-cooked to meld flavors perfectly, this dish is ideal for cozy family meals.

Ingredients

Scale

Soup Ingredients

2 lbs. leftover turkey, shredded or cubed (about 3–4 cups)
6 cups turkey or chicken broth (can use leftover turkey drippings that have been degreased)
1 large yellow onion, chopped
3 carrots, peeled and sliced
3 celery ribs, sliced
4 cloves garlic, minced
1 Tbsp. fresh thyme leaves, or 1 teaspoon dried
1 tbsp. fresh sage, chopped, or ½ teaspoon dried (can substitute with oregano)
Salt and black pepper, to taste

Dumpling Ingredients

2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 cup whole milk
4 Tbsp. unsalted butter, melted

Instructions

Prepare the slow cooker base: In a slow cooker, add the shredded or cubed leftover turkey, broth, chopped onion, sliced carrots, sliced celery, minced garlic, thyme, sage, salt, and pepper. Stir well to evenly mix all ingredients.
Slow cook the soup: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. This slow cooking process will allow the flavors to meld and the vegetables to become tender and flavorful.
Make the dumpling dough: About 30 minutes before the soup has finished cooking, whisk together the flour, baking powder, and salt in a medium bowl. Pour in the milk and melted butter, stirring gently until just combined to form a slightly sticky dough.
Add the dumplings: Drop spoonfuls of the dumpling dough evenly onto the surface of the soup in the slow cooker. Gently push the dumplings down so they are covered by the broth.
Cook the dumplings: Cover the slow cooker again and cook on HIGH for an additional hour, keeping the lid closed the entire time. The dumplings will puff up and cook through during this time.
Incorporate dumplings: Once the dumplings are fully cooked, gently stir the soup to incorporate the dumplings and distribute them evenly throughout.
Serve: Ladle the turkey and dumpling soup into bowls and garnish with fresh herbs like parsley or thyme if desired. Serve hot and enjoy a comforting bowl of homemade goodness.

Notes

Use leftover turkey or cooked turkey breast for best flavor.
Degrease the turkey broth or drippings to reduce excess fat in the soup.
Dumplings should be placed gently, and the slow cooker lid must remain closed during dumpling cooking to ensure proper rising and cooking.
Fresh herbs such as parsley or thyme can be added as garnish for extra flavor and color.
For a thicker soup, you can increase the amount of dumplings slightly or reduce the broth before adding dumplings.

Keywords: slow cooker turkey and dumplings, leftover turkey recipe, slow cooker soup, turkey dumplings, comfort food, easy slow cooker recipes