FOR THE SOUP:
- Pat the inside and outside of the chicken with paper towels and generously season chicken with salt and pepper. Put the whole chicken in a large pot and add 9 cups of water along with the lemon juice, bay leaf, ½ teaspoon salt and ¼ teaspoon pepper. Bring liquid to a boil and then simmer with the lid on for about an hour, skimming off the foam and scum from the top of the water periodically.
- While the soup is simmering, heat the oil in a second large heavy pot over medium heat; add the onion, carrots, leek, celery and garlic. Sauté vegetables for 6 to 7 minutes, or until soft. Season with ¼ teaspoon salt and remaining ¼ teaspoon pepper.
- After the chicken has been cooking for an hour, set the chicken aside to cool. Add the broth from the chicken to the pot with the vegetables. Stir in the turmeric and simmer for 10 minutes.
- When the chicken has cooled enough to handle, peel the skin off and discard. Tear the meat off the bones (note: leave the meat on the legs, if desired) Add the chicken to the broth and adjust seasoning. Turn off the heat and cover chicken while preparing the dumplings below.
- Add the 1 cup of parsley after you add the dumplings and just before serving.
FOR THE DUMPLINGS:
- To a medium sized mixing bowl, add the cassava flour, brown rice flour, baking powder and salt; mix ingredients together. Add in the beaten eggs, broth and 1 tablespoon parsley and mix well (note: the dumpling mixture will be thick and sticky).
- Spoon out approximately 2 heaping tablespoons of the dumpling mixture, lightly form into balls with clean hands and drop dumplings into soup broth.
- Cover soup and simmer for 20 minutes. Add the remaining 1 cup of parsley and serve warm.