For the turkey broth:
2 medium carrots, cut into 2-inch pieces
2 medium celery stalks, cut into 2-inch pieces
1 medium yellow onion, cut into quarters
2 dried bay leaves
1 cup dry white wine
1 roasted turkey carcass, broken in half, plus any leftover bones

For the soup
2 Tbs. extra-virgin olive oil
1/2 medium yellow onion, finely diced
4 medium carrots, quartered lengthwise and cut into 1/2-inch pieces
4 medium parsnips, quartered lengthwise, cored, and cut into 1/2-inch pieces
1-1/2 cups small-diced celery root
Kosher salt and freshly ground black pepper
One 14-1/2-oz. can diced tomatoes with juice
1/2 cup dry white wine
1 dried bay leaf
3 cups medium-diced roast turkey
2 cups chopped Swiss chard leaves (ribs removed)

For the dumplings
3 oz. (6 Tbs.) unsalted butter
2 tsp. kosher salt
3-3/8 oz. (3/4 cup) all-purpose flour
3 large eggs
1 Tbs. chopped fresh dill
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh chives