Martha's Chicken Soup With Parsley Dumplings

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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.

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Steps

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Chop chicken , celery , carrots , onion , and mince garlic.

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Bring two quarts water , chicken , carrots , onion , celery , garlic , bay leaf , stock , and some salt to a boil.

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Reduce heat to medium-low.

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Simmer 20 minutes.

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Add thyme.

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In a mixing bowl , whisk cornmeal , flour , baking powder , parsley , 1 / 2 tsp salt , shallot , zest and cheese.

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Cut butter into small pieces , add butter to mixture with finger.

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Add milk , and stir until a dough forms.

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Roll into 1 inch balls , add all at once to simmering broth.

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Cover , simmer undisturbed , for 20 minutes', don't forget to remove the bay leaf before serving !"]".

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Ingredients

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boneless skinless chicken breasts, carrots, onion, celery ribs, garlic clove, bay leaf, chicken stock, salt, thyme, yellow cornmeal, flour, baking powder, shallots, lemon zest, parsley, parmesan cheese, unsalted butter, milk