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

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. 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