Ingredients

• 0.5 cups butter , cubed
• 8 medium carrots , cut into 1-inch chunks
• 4 stalks celery , cut into 1-inch chunks
• 1 cup chopped onion
• 4.67 cups water , divided
• 2 , 10.5 ounce
• 2 teaspoons salt
• 0.25 teaspoons ground black pepper
• 3 cups cubed leftover cooked turkey
• 2 cups frozen cut green beans
• 0.5 cups all-purpose flour
• 2 teaspoons Worcestershire sauce

Instructions

1. 1 Melt butter in a Dutch oven over medium-high heat. Add carrots, celery, and onion and sauté until soft, 5 to 10 minutes. Add 4 cups water, condensed consommé, salt, and pepper; bring to a boil. Reduce heat to low, cover, and cook until vegetables are tender, 10 to 15 minutes.
2. 2 Add turkey and green beans to the Dutch oven; cook for 5 minutes.
3. 3 Combine flour, remaining 2/3 cup water, and Worcestershire sauce in a small bowl and stir until smooth. Stir into soup, increase heat, and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
4. 4 While soup is simmering, make dumplings: Mix flour, parsley, baking powder, salt, and poultry seasoning together in a large bowl. Whisk milk and egg together in a separate bowl. Stir egg mixture into flour mixture, mixing just until batter is moistened.
5. 5 Drop tablespoons of dumpling batter into simmering soup. Cover and simmer until a toothpick inserted into several dumplings comes out clean, 15 to 20 minutes.

Nutrition per serving