Chicken and Dumpling Soup
4 to 6 servings
1 medium onion, chopped
1 cup julienned carrots
1 cup sliced celery
¼ cup minced fresh parsley
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
4 cups chicken broth
1 teaspoon salt
A few grindings of fresh black pepper
½ cup yellow corn flour
½ cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Several grindings of fresh black pepper
⅛ cup water
1 tablespoon neutral oil
1. In a large pot, heat the oil over moderate heat and sauté the onion until translucent. Add the carrots, celery, parsley, and chicken. Bring the mixture to a boil, cover and decrease heat to simmer and cook for about 15 minutes or until the chicken is cooked through and the vegetables are tender. Season with 1 teaspoon of salt and black pepper.
2. Fill a large pot with water and bring to a boil. When the water has boiled, decrease heat slightly; the water should be rumbling. Keep the water rumbling while you prepare the dumplings.
3. In a medium bowl, combine the corn flour, all-purpose flour, baking powder, salt and pepper. Add the water, oil, and egg, and whisk until mixture is fully combined. Shape mixture into balls, about 1 inch in diameter.
4. Add the dumplings one at a time to the rumbling water. When all the dumplings have been added, cover and cook for about 8-10 minutes. Using a slotted spoon, carefully remove the dumplings and transfer them to the chicken soup. Serve immediately.