Recipe for Chicken and Dumplings

My son Paul, 15 years old, loves to cook. He thinks he may want to be a chef and restaurant owner some day. He occasionally cooks dinner for the family. I love it as I as a mom get a break and I am NOT allowed in the kitchen while he cooks. He is good, neat and his food is always great. He made this last night and we all loved it. Many have requested the recipe so here it is.
Not sure of the caloric content but it sure is good. We had some fresh cut up fruit along side but you could also make a wonderful green salad for a side.
Enjoy.
Picture is Paul and me a few years ago....





Chicken and Dumplings

For the Soup:
2 T olive oil
1 3 pound chicken, cut into pieces. ( we used 3 whole skinless, boneless chicken breasts, cut up )
1/4 c. flour, season ed with salt and pepper to taste
1 medium yellow onion, peeled and cut in chunks
2 carrots, peeled and cut in chucks
1 bay leaf
1 sprig thyme
1/4 tsp turmeric
Kosher salt and freshly ground pepper to taste
4 c. low sodium chicken broth

For Dumplings:
1 1/2 c flour
2 tsp baking powder
1/2 c. coarsely ground cornmeal
1 T sugar
1 teas. kosher salt
1 3/4 c. heavy cream

In a wide, heavy pot with a tight fitting lid, heat the olive oil.
Dredge the chicken piece in the seasoned flour then brown in oil over medium heat., about 2 minutes per side. Remove chicken from the pot and set aside
Add the onion to the pot and cook for 1 minutes
Add the carrots, celery, bay leaf, thyme, turmeric, salt and pepper and cook for 1 minute more.
Stir in the broth.
Return the chicken to the pot, cover and simmer for 15 minutes.
Meanwhile, in a large bowl, combine the first 5 dumpling ingredients.
Add the cream and mix until just combined.
Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
Cover and simmer 12 minutes more.
To serve, scoop the dumplings and chicken into bowls then cover with broth.
Garnish with some fresh parsley if you like.