Chicken Soup with Parsley Dumplings Recipe

Name: Chicken Soup with Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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 and the chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth.
2
Reduce heat to medium-low; gently simmer 20 minutes.
3
Add the thyme.
4
Meanwhile, whisk together the cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl.
5
Add the butter, and blend it in with your fingertips until the mixture resembles coarse meal.
6
Add the milk, and stir with a fork just until a dough forms.
7
Roll the dough into 1-inch balls; add all at once to the simmering broth.
8
Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes.
9
Divide the soup among 6 bowls.

868

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Soup with Parsley Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup with Parsley Dumplings

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