Total Time
30mins
Prep 30 mins
Cook 0 mins

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 Nutrition

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.

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