Adapted from Ree Drummond.
For the Soup:
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1 whole chicken, cut into pieces and skinned (cut-up fryer)
- Salt and freshly ground black pepper
- 1 medium onion, cut into 1/2-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 2 celery stalks, cut into 1/2-inch dice
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 1/2 cup half and half
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 heaping tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup half-and-half (I use buttermilk)
- Make the Soup – Pat the chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat the butter and oil over medium-high heat. Working in two batches, brown the chicken until golden, about 4 minutes per side. If the pot is looking a little dark on the bottom, splash some water and scrape up any browned bits between batches, and keep those juices with the chicken.
- Return all the chicken to the pot and add 6 cups water, the bay leaf, thyme, turmeric, and 1 teaspoon salt. Bring to a boil, reduce the heat to a gentle simmer, and cook for 30 minutes.
- Discard the bay leaf and remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot.
- Mix together 2 tablespoons flour with 1/2 cup of half-and-half and then add it to the pot and stir to combine.
- While the broth simmers, make the dumpling dough-Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 cup of the half-and-half, stirring gently to combine. If the dough seems too dry, add a little more half and half.
- Drop tablespoons of dumpling dough into the simmering pot. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.