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This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.
- for the soup
- 2 tablespoons olive oil
- 1 3-pound chicken, cut into pieces
- 1/4 cup flour, seasoned with salt and pepper to taste
- 1 medium yellow onion, peeled and cut into large chunks
- 2 carrots, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks
- 1 bay leaf
- 1 sprig thyme
- 1/4 teaspoon turmeric
- Kosher salt and freshly ground black pepper to taste
- 4 cups low-sodium chicken broth
- Fresh parsley
- for the dumplings
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 cup coarsely ground cornmeal
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 3/4 cups heavy cream
- In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
- Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
- Add the onion to the pot and cook for 2 minutes.
- Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
- Stir in the broth.
- Return the chicken to the pot, cover, and simmer for 15 minutes.
- Meanwhile, in a large bowl, combine the first five dumpling ingredients.
- Add the cream and mix until just combined.
- Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
- Cover and simmer for 12 minutes more.
- To serve, scoop the dumplings and chicken into bowls, then cover with broth.
- Garnish with the parsley.
Tip For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.
