Martha'S Chicken Soup With Parsley Dumplings - cooking recipe

Ingredients

6 boneless skinless chicken breasts
4 carrots
1 onion
2 celery ribs
1 garlic clove
1 bay leaf
2 cups chicken stock
salt
1 teaspoon thyme
1/4 cup yellow cornmeal
2 tablespoons yellow cornmeal
3/4 cup flour
1 teaspoon baking powder
2 tablespoons minced shallots
1 tablespoon lemon zest
3/4 cup chopped parsley
2 tablespoons parmesan cheese
1 1/2 tablespoons cold unsalted butter
1/2 cup milk

Preparation

Chop chicken, celery, carrots,onion, and mince garlic.
bring two quarts water, chicken, carrots,onion, celery, garlic, bay leaf, stock, and some salt to a boil.
reduce heat to medium-low. simmer 20 minutes.
add thyme.
In a mixing bowl, whisk cornmeal, flour, baking powder, parsley,1/2 tsp salt, shallot, zest and cheese.
cut butter into small pieces, add butter to mixture with fingertips, until mixture resembles course meal.
add milk, and stir until a dough forms.
roll into 1 inch balls, add all at once to simmering broth.
cover, simmer undisturbed, for 20 minutes.
don't forget to remove the bay leaf before serving!