Chicken Soup with Polenta Dumplings

Delicious polenta dumplings flavored with fresh parsley and Parmesan cheese add sustenance to this homemade chicken soup.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 229 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons milk
• ¼ teaspoon salt
• ½ cup all-purpose flour
• 1 large egg
• ⅓ cup cornmeal
• 2 tablespoons grated Parmesan cheese
• 10 cups water
• salt and freshly ground black pepper to taste
• ¼ teaspoon poultry seasoning
• 1 tablespoon snipped fresh parsley
• 3 pounds chicken leg quarters
• ½ large Onions, raw
• 1 large Carrots, raw
• 1 stalk celery with leaves

Recipe Instructions

Step 1

Combine water, chicken, onion, carrot, celery, poultry seasoning, and salt for soup in a large pot; bring to a boil. Reduce heat to low and simmer for 2 1/2 hours. Discard vegetables. Remove chicken to a plate and allow to cool. Keep broth warm while you make the dumplings.

Step 2

Mix flour, cornmeal, milk, Parmesan cheese, parsley, egg, baking powder, and 1/4 teaspoon salt for dumplings in a bowl.

Step 3

Return chicken broth to a slow boil.

Step 4

Meanwhile, remove and discard skin and bones from chicken leg quarters. Shred chicken and set aside.

Step 5

Add shredded chicken to the boiling broth. Drop teaspoonfuls of dumpling mixture into the broth. Cook at a low boil until dumplings are cooked through, about 20 minutes. Season with salt and pepper.