 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Simple and soothing. This soup is a broth until you add the dumplings, then it gets a bit thicker. I like to serve it with corn muffins- a perfect winter meal. Depending on the type of chicken stock you use, the amount of bouillon granules may need to be adjusted to taste. Ingredients:
2 quarts water |
4 boneless skinless chicken breast halves, cut small (about 1.5 pounds) |
4 medium carrots, diced |
3 celery ribs, diced |
1 small onion, diced |
1 garlic clove, thinly sliced |
1 bay leaf |
1 1/2 cups chicken stock |
1/8 teaspoon salt |
1 teaspoon fresh thyme, coarsely chopped |
2 teaspoons chicken bouillon granules |
salt and pepper |
1/3 cup yellow cornmeal |
3/4 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
4 tablespoons parmigiano-reggiano cheese, grated |
1 1/2 tablespoons unsalted butter, cut small |
1/2 cup milk |
Directions:
1. Bring water, chicken, carrots, celery, onion, garlic, bay leaf, stock and 1/8 teaspoon salt to a boil.
2. Skim froth and reduct heat to medium-low. Simmer 20 minutes. Add thyme and bouillon granules.
3. In a medium bowl, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, and cheese.
4. Add butter to dumpling mixture and blend with fingertips until well incorporated.
5. Add milk, and stir with a fork until a dough forms.
6. Drop teaspoonfuls of dough into broth. Cover and simmer until the dumplings are cooked through, about 20 minutes.
|
|