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.
- 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
- Bring water, chicken, carrots, celery, onion, garlic, bay leaf, stock and 1/8 teaspoon salt to a boil.
- Skim froth and reduct heat to medium-low. Simmer 20 minutes. Add thyme and bouillon granules.
- In a medium bowl, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, and cheese.
- Add butter to dumpling mixture and blend with fingertips until well incorporated.
- Add milk, and stir with a fork until a dough forms.
- Drop teaspoonfuls of dough into broth. Cover and simmer until the dumplings are cooked through, about 20 minutes.