I didn't have any celery root and don't care for parsnips so I substituted 1/2 cup of pot barley and one small zucchini. The soup is absolutely delicious but I found the dumplings took more than twice as long to cook as the recipe called for to obtain a fluffy result.
My husband and I absolutely loved this recipe. I didn't use a turkey carcass but instead used frozen Thanksgiving leftovers I figured we wouldn't likely get to. That said, there was one drumstick, two whole wings and a lot of skin that went into the broth. For the life of me, I couldn't find celery root so just used chopped celery. A decent amount of sea salt and lots of fresh ground black pepper went into it also. The broth was prepared a day before finishing the soup. The dumplings really shine in this recipe! The soup complimented them perfectly. Its pretty simple to follow, easy to make, tastes delicious, and is a great way to use up those Thanksgiving leftovers. I'll definitely be making this again next time my hubby and I decide to bake a turkey.
Very tasty - everyone loved it. Agree with others... the dumplings are the star in this recipe. The soup was good, but not outstanding. Perhaps it was intentional to tone down the soup in order to to showcase the dumplings.
Before trying this recipe, I had never simmered a turkey/chicken carcass for more than 2 hours. Consider me a convert! I was AMAZED at the depth of flavour that resulted from those extra hours in the pot. And yes, the dumplings were fantastic (I was able to use all fresh herbs). I had to force myself to be patient and allow them to fluff up properly. 100% will make this again!
Absolutely wonderful and will definitely be making it again. I made the turkey stock one day (let it simmer for 6 hours) and then the next day I made the soup. I had 2 turkey carcasses to work with but I didn't quite double the stock recipe (I did a 1 1/2 thing). Like the other reviewer mentioned, those dumplings really make this soup. I didn't have any dill (dried or fresh), I ended up using parsley, thyme and sage. A real chilly weather treat.
This is definitely a "make againer". The soup by itself is intentionally mild, but the addition of the herb dumplings (mixed like cream puffs) puts it over the top with flavor. I had fresh chives and parsley from the garden, but used dill I had dried, and as I don't often measure, I probably used more herbs than the recipe called for. I substituted organic chicken broth for the stock as I had leftover roast turkey in the freezer, but no carcass to cook down. We will definitely look forward to making this soup again after Thanksgiving, and next time I will make my own turkey stock.