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Ingredients
| chicken breasts: 6 breasts |
| carrots: 4 |
| onions: 1 |
| celery: 2 stalks |
| garlic: 1 clove |
| bay leaf: 1 |
| chicken stock: 2 cups |
| salt |
| dried thyme (leaves): 1 tsp |
| cornmeal: 1/4 cup |
| cornmeal: 2 Tbl |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1 tsp |
| shallot onions (chopped): 2 Tbl (minced) |
| lemon zest: 1 Tbl |
| parsley (chopped): 3/4 cup |
| parmesan cheese (grated): 2 Tbl |
| unsalted butter: 1 1/2 Tbl (cold) |
| 2% milk: 1/2 cup |
Martha's Chicken Soup With Parsley Dumplings
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Chop chicken, celery, carrots,onion, and mince garlic.
- bring two quarts water, chicken, carrots,onion, celery, garlic, bay leaf, stock, and some salt to a boil.
- reduce heat to medium-low. simmer 20 minutes.
- add thyme.
- In a mixing bowl, whisk cornmeal, flour, baking powder, parsley,1/2 tsp salt, shallot, zest and cheese.
- cut butter into small pieces, add butter to mixture with fingertips, until mixture resembles course meal.
- add milk, and stir until a dough forms.
- roll into 1 inch balls, add all at once to simmering broth.
- cover, simmer undisturbed, for 20 minutes.
- don't forget to remove the bay leaf before serving!