Chicken Soup with Parsley Dumplings | Whole Living Eat Well

Name: Chicken Soup with Parsley Dumplings | Whole Living Eat Well
Total time: 60 min
Ingredients: 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, to taste; 1 teaspoon coarsely chopped fresh thyme; 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

www.wholeliving.com

Try this hearty Chicken Soup with Parsley Dumplings recipe featuring tender chicken, fresh vegetables, and fluffy herb-filled dumplings for a cozy and satisfying meal.

View full recipe on www.wholeliving.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.wholeliving.com.

Share this recipe:

Cooking tools:

Pot
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Whisk
Spoon
Stove
Pastry cutter
Ladle
Serving bowl

Ingredients

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, to taste
1 teaspoon coarsely chopped fresh thyme
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