In a large pot or Dutch oven, heat olive oil over medium heat, add onions and sauté for 2 minutes, then add garlic, celery and carrots. Continue cooking for another 4-5 minutes.
Stir in flour and slow add chicken broth, sweet potatoes, Yukon potatoes, salt, pepper, sage, thyme and bay leaf. Bring to a low boil, then reduce heat to simmer.
Cook for about 15 minutes, then add the turkey pieces. Once the vegetables are tender, remove the bay leaf and thyme sprigs.
Increase the heat slightly to a light boil and drop teaspoonful's of the dough into the soup and once dumplings rise to the top and floats, they are done. Garnish with parsley. Serve hot and enjoy!
