CHICKEN SOUP WITH POLENTA DUMPLINGS

Chicken Soup with Polenta Dumplings image

Simple ingredients make this unusual chicken soup simply wonderful. Perfect on a cold day.

Provided by Teresa

Time 3h15m

Yield 10

Number Of Ingredients 16

Ingredients

10 cups water
3 pounds chicken leg quarters
½ large Onions, raw
1 large Carrots, raw
1 stalk celery with leaves
¼ teaspoon poultry seasoning
½ teaspoon salt
½ cup all-purpose flour
⅓ cup cornmeal
2 tablespoons milk
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 large egg
1 teaspoon baking powder
¼ teaspoon salt
salt and freshly ground black pepper to taste

Steps:

Combine water, chicken, onion, carrot, celery, poultry seasoning, and salt for soup in a large pot; bring to a boil. Reduce heat to low and simmer for 2 1/2 hours. Discard vegetables. Remove chicken to a plate and allow to cool. Keep broth warm while you make the dumplings.
Mix flour, cornmeal, milk, Parmesan cheese, parsley, egg, baking powder, and 1/4 teaspoon salt for dumplings in a bowl.
Return chicken broth to a slow boil.
Meanwhile, remove and discard skin and bones from chicken leg quarters. Shred chicken and set aside.
Add shredded chicken to the boiling broth. Drop teaspoonfuls of dumpling mixture into the broth. Cook at a low boil until dumplings are cooked through, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 10.3 g, Cholesterol 100.9 mg, Fat 8.4 g, Fiber 0.8 g, Protein 26.2 g, SaturatedFat 2.4 g, Sodium 334.1 mg, Sugar 1 g