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

1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2. 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.
3. Add the onion to the pot and cook for 2 minutes.
4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5. Stir in the broth.
6. Return the chicken to the pot, cover, and simmer for 15 minutes.
7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8. Add the cream and mix until just combined.
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
10. Cover and simmer for 12 minutes more.
11. To serve, scoop the dumplings and chicken into bowls, then cover with broth.
12. 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.