Martha's Chicken Soup With Parsley Dumplings |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe came from a Martha Stewart magazine.The dumplings in this are unusual, with lemon zest, and cornmeal. I love them, but remember that the taste and texture of the dumplings is different from standard dumplings. I add more parmesan cheese to the mixture, but I will post it as it is in the recipe. I used the shallot the first time, but it is just fine without, or replaced with a minced onion. I cook the chicken first, but the recipe doesn't specify. Ingredients:
6 boneless skinless chicken breasts |
4 carrots |
1 onion |
2 celery ribs |
1 garlic clove |
1 bay leaf |
2 cups chicken stock |
salt |
1 teaspoon thyme |
1/4 cup yellow cornmeal |
2 tablespoons yellow cornmeal |
3/4 cup flour |
1 teaspoon baking powder |
2 tablespoons minced shallots |
1 tablespoon lemon zest |
3/4 cup chopped parsley |
2 tablespoons parmesan cheese |
1 1/2 tablespoons cold unsalted butter |
1/2 cup milk |
Directions:
1. Chop chicken, celery, carrots,onion, and mince garlic.
2. bring two quarts water, chicken, carrots,onion, celery, garlic, bay leaf, stock, and some salt to a boil.
3. reduce heat to medium-low. simmer 20 minutes.
4. add thyme.
5. In a mixing bowl, whisk cornmeal, flour, baking powder, parsley,1/2 tsp salt, shallot, zest and cheese.
6. cut butter into small pieces, add butter to mixture with fingertips, until mixture resembles course meal.
7. add milk, and stir until a dough forms.
8. roll into 1 inch balls, add all at once to simmering broth.
9. cover, simmer undisturbed, for 20 minutes.
10. don't forget to remove the bay leaf before serving!
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