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.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
• 4  carrots
• 1  onion
• 2  celery ribs
• 1  garlic clove
• 1  bay leaf
• 2  cups  chicken stock
•  salt
• 1  teaspoon thyme
• 1⁄4 cup yellow cornmeal
• 2  tablespoons yellow cornmeal
• 3⁄4 cup flour
• 1  teaspoon baking powder
• 2  tablespoons  minced shallots
• 1  tablespoon lemon zest
• 3⁄4 cup  chopped parsley
• 2  tablespoons parmesan cheese
• 1 1⁄2 tablespoons  cold unsalted butter
• 1⁄2 cup milk

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!