Place whole chicken, vegetables, bay leaves, parsley, 2 teaspoons kosher salt, pepper and turmeric in a large soup pot or Dutch oven. Cover with water and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
Carefully remove chicken from pot. When cool enough to handle remove meat from bones, discarding the skin and bones. Shred the chicken meat and set aside.
In a medium sized bowl combine flour, baking soda, poultry seasoning and remaining salt.
Using a pastry blender or your fingers, cut shortening into flour until it resembles coarse meal. Add buttermilk and with your hand mix until dry ingredients are moistened and the dough holds together.
Turn the dough out onto a floured surface and knead 4 to 5 times. Roll out to 1/4" to 1/2" thickness (I prefer them thick and do 1/2" thickness as shown here).
Bring chicken broth and vegetables to a boil and pinch off or cut dough in 2" pieces and add to the boiling broth (See Note 1). Reduce heat to medium and simmer 8 to 10 minutes, covered.
Add hot sauce if using and stir to combine. Stir in reserved chicken and season to taste before serving. Garnish with fresh chopped parsley and ladle into bowls.
I use a fluted pastry wheel or pastry crimper to cut the dough into strips and then cut across into 2 inch squares. (see photo)