Chicken Dumpling Soup

• 2 quarts water
• 4 boneless skinless chicken breast halves, cut small (about 1.5 pounds)
• 4 medium carrots, diced
• 3 celery ribs, diced
• 1 small onion, diced
• 1 garlic clove, thinly sliced
• 1 bay leaf
• 1 12 cups chicken stock
• 18 teaspoon salt
• 1 teaspoon fresh thyme, coarsely chopped
• 2 teaspoons chicken bouillon granules
• salt and pepper
• 13 cup yellow cornmeal
• 34 cup all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon salt
• 4 tablespoons parmigiano-reggiano cheese, grated
• 1 12 tablespoons unsalted butter, cut small
• 12 cup milk

1. Bring water, chicken, carrots, celery, onion, garlic, bay leaf, stock and 1/8 teaspoon salt to a boil.
2. Skim froth and reduct heat to medium-low.
3. Simmer 20 minutes.
4. Add thyme and bouillon granules.
5. In a medium bowl, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, and cheese.
6. Add butter to dumpling mixture and blend with fingertips until well incorporated.
7. Add milk, and stir with a fork until a dough forms.
8. Drop teaspoonfuls of dough into broth.
9. Cover and simmer until the dumplings are cooked through, about 20 minutes.

water, chicken breast halves, carrots, celery, onion, garlic, bay leaf, chicken stock, salt, fresh thyme, chicken bouillon granules, salt, yellow cornmeal, flour, baking powder, salt, parmigianoreggiano cheese, unsalted butter, milk

Taken from www.food.com/recipe/chicken-dumpling-soup-279118 (may not work)