6cups(1420ml)chicken broth or leftover turkey broth
1cup(128g)chopped carrots
3stalks of celerychopped
2cups(420g)yellow potatoescut into 1-inch pieces
2cups(199g)shredded turkey
1cup(237ml)heavy cream
For the dumplings:
1 ¾cup(219g)all-purpose flour
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
2cups(400g)leftover stuffing
1 ½cup(355ml)buttermilk
Instructions
Melt the butter in a large soup pot over medium heat then add the onion and let it cook until it comes translucent.
Add the garlic, thyme, sage, parsley, salt and pepper and stir and cook until the garlic is fragrant, about 2 minutes.
Add the flour and whisk until it starts to thicken and brown, about 3 minutes.
Gradually pour in the chicken broth and whisk again until it starts to thicken, about 5 minutes.
Add the carrots, celery and potatoes to the pan, reduce the heat to low medium and let it simmer for 10 to 15 minutes or until the potatoes become slightly tender.
In the meantime, make the dumplings by whisking the flour, baking powder, baking soda and salt together in a large bowl.
Stir in the stuffing, pour in the buttermilk and stir just until combined.
Once the soup is ready, stir in the heavy cream and turkey then scoop 1 to 2-inch balls of the dumpling mixture into the soup. (You should get about 15 dumplings.)
Cover the pan once again and let it cook for 10 to 15 minutes or until the dumplings are fully cooked through.
To test if the dumplings are cooked through, remove one from the pan, cut it open and see if there is any doughy part in the center.
Let the soup cool for 15-20 minutes before serving with freshly minced parsley for garnish if desired.
Notes
This soup can be stored in an airtight container in the fridge for up to five days.