Chicken Soup with Parsley Dumplings

• Yield Serves 6
  

Ingredients

• For the Broth

  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
  • 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
  • 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
  • 1 medium onion, thinly sliced into half-moons
  • 2 celery stalks, cut into 1/4-inch pieces
  • 1 garlic clove, thinly sliced
  • 1 bay leaf
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • Coarse salt
  • 1 teaspoon coarsely chopped fresh thyme

• For the Dough

  • 1/4 cup plus 2 tablespoons yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon freshly grated lemon zest
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely grated Parmesan cheese
  • 1 1/2 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup low-fat (1 percent) milk

Directions

1. Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme.
   
2. Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms.
   
3. Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls.