“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.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

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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