Martha'S Chicken Soup With Parsley Dumplings

• 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

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!

chicken breasts, carrots, onion, celery, garlic, bay leaf, chicken stock, salt, thyme, yellow cornmeal, yellow cornmeal, flour, baking powder, shallots, lemon zest, parsley, parmesan cheese, cold unsalted butter, milk

Taken from www.food.com/recipe/marthas-chicken-soup-with-parsley-dumplings-367461 (may not work)