Martha'S Chicken Soup With Parsley Dumplings

1. 1

   Chop chicken, celery, carrots,onion, and mince garlic.

2. 2

   bring two quarts water, chicken, carrots,onion, celery, garlic, bay leaf, stock, and some salt to a boil.

3. 3

   reduce heat to medium-low. simmer 20 minutes.

4. 4

   add thyme.

5. 5

   In a mixing bowl, whisk cornmeal, flour, baking powder, parsley,1/2 tsp salt, shallot, zest and cheese.

6. 6

   cut butter into small pieces, add butter to mixture with fingertips, until mixture resembles course meal.

7. 7

   add milk, and stir until a dough forms.

8. 8

   roll into 1 inch balls, add all at once to simmering broth.

9. 9

   cover, simmer undisturbed, for 20 minutes.

10. 10

    don't forget to remove the bay leaf before serving!

* Per serving · 4 servings · Values may vary.

No additional tips available.