Martha's Chicken Soup With Parsley Dumplings

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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 Nutrition

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!
Most Helpful

5 5

OMG - those dumplings are the best I've tasted! The cornmeal gives them a bit of a different texture, but they're still light and fluffy! We can't get yellow lemons here, so I used lime zest. Absolutely delicious!!! Made this after seeing Mama Smurf's post on Spring PAC 2013. Now THIS is why I play the game! Thanks for posting!

5 5

This was totally delicious!!! I was curious about using cornmeal with the flour and also lemon zest but they were great! Definately one soup I will make again. Followed the directions as written only cutting the recipe in half for DH and I. Thank you for posting. Made for Spring PAC 2013.

5 5

I made the dumplings sans cheese and they were still delightful in that soft, fluffy way we all love. YUM!