Ingredients

serves 6

　　4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces

　　6 boneless, skinless chicken thighs (about 1 1/4 pounds total)

　　4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds

　　1 medium onion, thinly sliced into half-moons

　　2 celery stalks, cut into 1/4-inch pieces

　　1 garlic clove, thinly sliced

　　1 bay leaf

　　1 1/2 cups homemade or low-sodium store-bought chicken stock

　　Coarse salt

　　1 teaspoon coarsely chopped fresh thyme

　　1/4 cup plus 2 tablespoons yellow cornmeal

　　3/4 cup all-purpose flour

　　1 teaspoon baking powder

　　2 tablespoons finely chopped shallot

　　1 tablespoon freshly grated lemon zest

　　3/4 cup finely chopped fresh flat-leaf parsley

　　2 tablespoons finely grated Parmesan cheese

　　1 1/2 tablespoons cold unsalted butter, cut into small pieces

　　1/2 cup low-fat (1 percent) milk

　　

Step 1

Bring 2 quarts water and the chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add the thyme.

　　

Step 2

Meanwhile, whisk together the cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add the butter, and blend it in with your fingertips until the mixture resembles coarse meal. Add the milk, and stir with a fork just until a dough forms.

　　

Step 3

Roll the dough into 1-inch balls; add all at once to the simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide the soup among 6 bowls.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.