Chicken Soup with Parsley Dumplings

My husband was a bit under the weather this past weekend and it was cold and blustery so I decided some good comfort food was called for. This recipe is one I have made several times in the past and had forgotten about. I came across it this weekend and knew it was the perfect recipe to make. This recipe makes a very hearty soup. I prefer to use homemade broth to lend more flavor. Luckily, I had one last batch of Ina's chicken broth in my freezer! If you need a little pick me up, this soup is just what the doctor ordered!

Chicken Soup with Parsley Dumplings

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 ( I used homemade)
  
• 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

1. 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.
2. 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.
3. 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.

Source: Martha Stewart Living, May 2004.