Chicken and Cornmeal Dumpling Soup

MelandBoysKitchen

Happy New Year Friends!  Start the new decade off with some true comfort food…Chicken and Cornmeal Dumpling Soup.  I have been excited to share this recipe with y’all!

Can you believe the holidays are over?  I feel like this December always goes by so fast, darn it.  I thoroughly enjoyed the whole season and loved all the fun Christmas baking ( I will miss them).  Now we are back to school, work and starting to settle back into our normal routine. January is always a time of year that I crave healthy, comforting meals like soup loaded with fresh vegetables. This wonderful Chicken and Cornmeal Dumpling Soup fits the bill perfectly.  This recipe comes from Southern Living magazine and REALLY hit the spot.  I have actually never tried a recipe from that magazine that I didn’t like.  They always share the best ones!

I feel like we are having a very nice and mild winter so far here in Tennessee, but I still crave soup.  Maybe I am just getting wimpy the longer I live here, but I swear I am always slightly chilled lately.  But, I am not complaining.  I love to be able to wear my cozy sweaters, Uggs and curl up in the big fuzzy blanket each evening. I am hoping for at least a couple of snow days this winter. I mean, if you going to be cold, you should at least get some pretty snow, right?!  Even though I say I want snow, I do love that I am able to go for walks or a hike almost everyday.  Even though it is chilly the sun is usually out shining brightly and sometimes, I even get hot and have to unzip my jacket.  Life in the South is pretty great!

Well, I hope you are enjoying the start of this new year.  What are you cooking?  I would love to hear in the comments!

xoxoxo

Melanie

Other favorite recipes for this time of year are spotlighted on my side bar:)

Including our favorite Cream Cheese Chicken Soup

And of course Green Smoothies (a great habit to start for the New Year!)

Chicken and Cornmeal Dumpling Soup

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5 from 2 reviews

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Ingredients

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• 1/4 cup salted butter, divided
• 2 cups sliced carrots (about 3 small carrots)
• 1 cup diagonally sliced celery (about 2 stalks)
• 1 cup chopped yellow onion (about 1 onion)
• 1/2 cup plus 2 Tbsp. all-purpose flour, divided
• 3 1/4 cups chicken broth
• 1 bay leaf
• 3/4 teaspoon kosher salt, divided
• 3 cups coarsely shredded rotisserie chicken (from 1 chicken)
• 1/2 cup coarse plain yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup whole buttermilk
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon sage

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Instructions

1. Melt 2 tablespoons of the butter in a Dutch oven over medium-high. Add carrots, celery, and onion; cook, stirring occasionally, until onions are tender, 5 to 6 minutes. Add 2 tablespoons of the flour; cook, stirring occasionally, 1 to 2 minutes. Add broth, bay leaf, and 1/2 teaspoon of the salt; bring to a boil. Cook, stirring occasionally, until thickened, 4 to 5 minutes. Stir in chicken. Remove Dutch oven from heat.
2. Whisk together cornmeal, baking powder, baking soda, and remaining 1/2 cup flour and 1/4 teaspoon salt in a medium bowl. Cut remaining 2 tablespoons butter into flour mixture with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, parsley, and sage, stirring just until dough is moistened.
3. Heat Dutch oven over medium. Drop dumpling dough by tablespoonfuls 1/2 to 1 inch apart into chicken mixture. Cover and cook until dumplings are done and dry to the touch, 15 to 20 minutes. Serve immediately.

Recipe Source: Slightly adapted from Southern Living