In a large, heavy pot with a tight fitting lid, heat the olive oil. Dredge the chicken in the seasoned flour and add to the pot, skin side down. Cook for about 3-4 minutes per side, or until evenly browned. Depending on the size of your pot, you may need to do this in batches. Remove the chicken and set aside.

Add in the chopped onion and saute for 2 minutes. Add in the carrots, celery, bay leaf, thyme, turmeric, salt and pepper, and cook for 1 minute more. Stir in the chicken broth and return the chicken to the pot. Bring the soup up to a boil, cover and reduce the heat to a simmer. Cook for 15 minutes.

Meanwhile, make the dumplings. Add the flour, baking powder, cornmeal, sugar and salt to a mixing bowl. Add the heavy cream and stir until just combined.

At this point (before adding the dumplings), you can remove the chicken from the soup, let it cool slightly and remove the chicken from the bones. I did this, as it makes it much easier for kids to eat! Add the chicken back to the pot and return to a gentle simmer.

Drop the dumpling batter into the simmering soup, by the heaping tablespoonful. Cover the pot and simmer for 12 minutes.

Ladle the chicken and dumplings into serving bowls and garnish with chopped fresh parsley.

(Recipe adapted from Cookie Magazine: November 2007)