MARTHA'S CHICKEN SOUP WITH PARSLEY DUMPLINGS
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.
Provided by Retro Kali
Categories Healthy
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Chop chicken, celery, carrots,onion, and mince garlic.
- bring two quarts water, chicken, carrots,onion, celery, garlic, bay leaf, stock, and some salt to a boil.
- reduce heat to medium-low. simmer 20 minutes.
- add thyme.
- In a mixing bowl, whisk cornmeal, flour, baking powder, parsley,1/2 tsp salt, shallot, zest and cheese.
- cut butter into small pieces, add butter to mixture with fingertips, until mixture resembles course meal.
- add milk, and stir until a dough forms.
- roll into 1 inch balls, add all at once to simmering broth.
- cover, simmer undisturbed, for 20 minutes.
- don't forget to remove the bay leaf before serving!
Nutrition Facts : Calories 326.4, Fat 8.8, SaturatedFat 3.6, Cholesterol 89.9, Sodium 394.8, Carbohydrate 29.2, Fiber 3, Sugar 4.4, Protein 31.7
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