Homemade Chicken & Dumpling Soup

So I don't have the BEST track record when it comes to cooking. David never fails to tell our guests about times where our dinners looked more like vomit than it looked like food (this has happened multiple times). And we laugh at my failed attempts. Hardy, har, har.

But recently I've been making a HUGE effort to do better with cooking. And thanks in part to Martha Stewart (she's like, my home maker idol), I've learned a lot about proper cooking technique and ideas. I can now proudly say that my cooking has greatly improved. I can now look at a recipe and feel confident that I can make it.

One of my favorite new recipes:
Chicken and Dumpling Soup.

I forgot to put the garnish on it before I took the picture. Oops.

Chicken & Dumplings Recipe: 

 Broth: 

 4 Boneless, Skinless Chicken Boob Halves cut into three pieces

4 Medium Carrots, cut diagonally into slices

1 Onion, chopped

1 Garlic Clove, minced

 1 Bay Leaf

2 Celery Stalks, chopped

1 1/2 c. Chicken Stock

Salt to taste 

1tsp Fresh Thyme

Dough:

1/4 C. plus 2 T. Yellow Cornmeal

3/4 C. All Purpose Flour

1 t. Baking Powder

1 T. Lemon Zest

3/4 C. Finely Chopped Fresh Parsley

2 T. Grated Parmesan Cheese

1 1/2 T. Unsalted Butter, in small pieces

1/2 C. Milk

Directions: 

1. Bring 2 quarts water (with chicken boobs, carrots, onion, celery, garlic, bay leaf and stock and 1/8 tsp. salt to a boil in medium pot. Skim froth. Reduce heat to medium-low. Simmer 20 mins. Add thyme. 

2. Meanwhile, mix cornmeal, flour, baking powder, 1/2 tsp. salt, zest, parsley and cheese in a bowl. Add butter  and blend with fingers until mixture resembles coarse meal. Add milk and stir until dough forms.

3.  Roll dough into 1-inch balls (I just used a small spoon to scoop it). Add all at once to simmering broth. Cover, simmer until dumplings are cooked through. I tested them with toothpicks. If I stabbed them and the toothpick came out clean, they were done (usually about 20 minutes). Serves 6.