I adapted a recipe from Pioneer Woman Tasty Kitchen for chicken and dumplings tonight. The kind with fluffy dumplings. Yum.
First you brown some chicken that has been dredged in seasoned flour.
Then saute an onion that has been chunked, followed by two chunked carrots and two ribs of celery (also chunked)
Add a bay leaf, some thyme, 1/4 t of tumeric. Saute for a minute. Add 4 cups of chicken broth. Put the browned chicken in the soupy mixture. Bring to boil. Cover and simmer for 15 minutes. Remove the chicken. Let it cool and remove it from the bone. Cut it into chunks. Return it to the soup. Add a slurry of cornstarch and water to thicken if you wish.
Meanwhile, mix 3/4 c flour, 1 t baking powder, 1/4 c cornmeal, 1 1/2 t sugar, 1/2 t kosher salt with 1 1/3 c cream ( I used nonfat evaporated milk).
When soup is at a simmer, add heaping tablespoons of the dumpling mixture. Cover and simmer for 12 minutes. Garnish with chopped fresh parsley.
Stand back for the stampede to the pot!