Chicken Soup with Cornmeal Dumplings

Ingredients

Chicken Soup:

• 1 Tbsp vegetable oil

• 2 medium carrots

• 1 medium onion

• 4 cups of broth, or 4 cups of water and 4 tsp of chicken bouillon

• 1 1/2 tsp apple cider vinegar

• 1/4 tsp ground black pepper

• 1/4 tsp salt

  Cornmeal Dumplings:

• 1/3 plus 1 Tbsp unbleached white flour

• 2 Tbsp plus 2 tsp yellow cornmeal

• 1/2 tsp salt

• 1 egg

• 2 Tbsp water

Tools Needed

• 1 set dry measuring cups

• 1 set measuring spoons

• 1 stockpot with lid

• 1 large spoon

• 1 vegetable peeler

• 2 small bowls

• 1 small metal spoon

• 1 whisk

• 1 cutting board

• 1 chef’s knife

Steps:

1. Peel and thinly slice the carrots, onions, and parsnips.

2. In a large stockpot, heat the vegetable oil over medium-high heat. Add the sliced carrots, onions, and parsnips. Cook for 5 minutes or until softened.

3. Add the chicken stock, apple cider vinegar, salt, and black pepper and bring to a boil. Reduce heat to low. Cover and cook and 15 to 20 minutes.

   While the soup is cooking, prepare the dumplings:

4. In the first small bowl, combine the flour, cornmeal, baking powder, and salt.

5. In the second bowl, whisk together the egg and water. Pour the egg mixture into the flour mixture. Stir 10 to 15 times with a small spoon, just enough to moisten the flour mixture.

6. Remove the lid from the stockpot and gently place spoonfuls of dough on top of the soup. Continue until all of the dough is used.

7. Cover the pot, turn heat to high and bring the soup back to a boil. Reduce the heat to medium-low and cook for 10 minutes.

Note: The dumplings will expand while cooking. Don’t peek at the dough once the heat is turned up because the escaping steam and heat will make the dumplings hard and tough.