Martha's Chicken Soup With Parsley Dumplings
"This recipe came from a Martha Stewart magazine.The dumplings in this are unusual, with lemon zest, and cornmeal. I love them, but remember that the taste and texture of the dumplings is different from standard dumplings. I add more parmesan cheese to the mixture, but I will post it as it is in the recipe. I used the shallot the first time, but it is just fine without, or replaced with a minced onion. I cook the chicken first, but the recipe doesn't specify...."
INGREDIENTS
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6 boneless skinless chicken breasts
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4 carrots
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1 onion
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2 celery ribs
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1 garlic clove
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1 bay leaf
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2 cups chicken stock
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salt
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1 teaspoon thyme
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1/4 cup yellow cornmeal
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2 tablespoons yellow cornmeal
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3/4 cup flour
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1 teaspoon baking powder
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2 tablespoons minced shallots
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1 tablespoon lemon zest
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3/4 cup chopped parsley
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2 tablespoons parmesan cheese
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1 1/2 tablespoons cold unsalted butter
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1/2 cup milk
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