Chicken Soup with Parsley Dumplings

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Ingredients

Serves 6

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.

From Martha Stewart Living, May 2004