1teaspoonpowdered garlic or add in a few cloves fresh
1/2cuphalf and half
1 1/2cupsflour we tried with Bob's Red Mill Whole Wheat and all purpose with equal results
1cupbuttermilk or half and half
Serve with: grated parmesan cheese fresh black pepper
Bring chicken stock to a boil in large stockpot while you prep ingredients.
Saute onions, carrots, and broccoli in a large saute pan with butter. Add olive oil as needed if the pan looks dry. Cook until onions are translucent and carrots are beginning to soften. If using fresh garlic add it in for the last 3 minutes of cooking time.
Add sauteed vegetables, chopped turkey meat, and seasonings to the stockpot. Boil for 20-30 minutes until vegetables are softened to the desired state. Adjust seasoning if needed.
Whisk cornstarch into half and half until all lumps are gone. Whisk into the soup and boil for 5 minutes until slightly thickened.
In a medium bowl mix dumplings together. Swirl soup with a wooden spoon and add heaping tablespoons into the center of soup (needs to be at a rolling boil). Continue adding quickly until all batter is used up. Put the lid on and cook on high for 2-3 minutes.
Serve immediately. Top with grated parmesan and a bit of fresh cracked pepper