Turkey with Dumplings Soup

1 . Stage

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 . Stage

Add turkey and green beans to the Dutch oven; cook for 5 minutes.

3 . Stage

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 . Stage

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 . Stage

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.