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 quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.
Recipe information
Total Time
45 minutes
Yield
Makes 6 servings
Ingredients
For the soup
For the dumplings
Preparation
Step 1
1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
Step 2
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.
Step 3
3. Add the onion to the pot and cook for 2 minutes.
Step 4
4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
Step 5
5. Stir in the broth.
Step 6
6. Return the chicken to the pot, cover, and simmer for 15 minutes.
Step 7
7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
Step 8
8. Add the cream and mix until just combined.
Step 9
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.
Step 10
10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley.
