Sunday, February 7, 2010

Chicken soup with dumplings

2 tbsp. olive oil
1 chicken breast
1 small onion, chopped into small pieces
1 carrot chopped into small pieces
1 stalks celery chopped into small pieces
6 cups low sodium chicken broth
1 whole bay leaf
1 tsp. thyme
¼ teaspoons turmeric
1 tbsp. parsley

In large stock pot heat olive oil. Saute onion,celery and carrot until tender. Add chicken broth, add chicken breast and bay leaf, parsley, thyme, and turmeric and simmer over low heat until chicken is tender about 20 minutes. When chicken is tender remove and cut into small pieces and return back to the pot. Continue to simmer while making dumpling dough.

For the dumplings

3/4 cup flour
1 tsp baking powder
1/4 cup cornmeal
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup plus 1 tbsp. milk

Place all dry ingredients in small bowl and mix with fork. Slowly add milk and only mix until blended. Let rest 5 minutes. Bring soup to low boil (small bubbles on the surface). Using a small teaspoon drop dumplings into soup. Cover with lid and continue to cook for about 10 minutes.