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Chicken Soup with Parsley Dumplings

Martha Stewart
  • 0 minutes
  • Serves 6

INGREDIENTS

4

Chicken breast halves (about 1 1/4 pounds, boneless skinless

6

Chicken thighs, boneless skinless

1

Bay leaf

4

Carrots (about 3/4 pound), medium

2

Celery stalks, cut into 1/4-inch pieces

3/4 cup

Flat-leaf parsley, fresh

1

Garlic clove

1 tbsp

Lemon, zest

1

Onion, medium

2 tbsp

Shallot

1 tsp

Thyme, fresh

1 1/2 cups

Chicken stock, homemade or low-sodium store-bought

3/4 cup

All-purpose flour

1 tsp

Baking powder

3/8 cup

Cornmeal, yellow

1

Salt, Coarse

1 1/2 tbsp

Butter, unsalted

1/2 cup

Milk, low-fat 1 percent

2 tbsp

Parmesan cheese