Chicken Soup with Parsley Dumplings

• 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
• 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

1. Bring 2 quarts water and the chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth.
2. Reduce heat to medium-low; gently simmer 20 minutes.
3. Add the thyme.
4. Meanwhile, whisk together the cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl.
5. Add the butter, and blend it in with your fingertips until the mixture resembles coarse meal.
6. Add the milk, and stir with a fork just until a dough forms.
7. Roll the dough into 1-inch balls; add all at once to the simmering broth.
8. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes.
9. Divide the soup among 6 bowls.

chicken, chicken, carrots, onion, celery stalks, garlic, bay leaf, chicken, salt, thyme, yellow cornmeal, flour, baking powder, shallot, freshly grated lemon zest, parsley, parmesan cheese, cold unsalted butter, lowfat

Taken from www.epicurious.com/recipes/food/views/chicken-soup-with-parsley-dumplings-392279 (may not work)