Chicken Soup with Polenta Dumplings

Simple ingredients make this unusual chicken soup simply wonderful. Perfect on a cold day.

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.

Per Serving: 229 calories; protein 26.2g; carbohydrates 10.3g; fat 8.4g; cholesterol 100.9mg; sodium 334.1mg.