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:
1hr 15mins
SERVES:
6
UNITS:
US

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!

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