Chicken Soup with Parsley Dumplings
In a hearty soup, parsley dumplings speckle the broth with bits of green.
Martha Stewart Living, May 2004
For the Broth
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
- 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
- 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
- 1 medium onion, thinly sliced into half-moons
- 2 celery stalks, cut into 1/4-inch pieces
- 1 garlic clove, thinly sliced
- 1 bay leaf
- 1 1/2 cups homemade or low-sodium store-bought chicken stock
- Coarse salt
- 1 teaspoon coarsely chopped fresh thyme
For the Dough
- 1/4 cup plus 2 tablespoons yellow cornmeal
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons finely chopped shallot
- 1 tablespoon freshly grated lemon zest
- 3/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely grated Parmesan cheese
- 1 1/2 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup low-fat (1 percent) milk
- Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme.
- Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms.
- Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls.
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