Chicken Soup with Cornmeal Dumplings and Fresh Cheese
A golden and fragrant broth hiding tender cornmeal dumplings and fresh cheese. This comforting dish marries the sweetness of simmered vegetables to the lightness of homemade dumplings, for a complete meal that warms the soul with each spoonful.
🛒 Ingredients
4 servings
- 800g of chicken thighs with bones
- 1.5L of chicken broth
- 150g of fine cornmeal (type instant polenta)
- 150g of fresh cheese (type Philadelphia or thick white cheese)
- 2 medium carrots, peeled and sliced
- 3 stalks of celery, finely chopped
- 1 yellow onion, pierced with 2 whole cloves
- 2 cloves of garlic, crushed
- 1 bouquet garni (thyme, laurel, parsley)
- 1 whole egg
- 50g of grated cheese (Comté or Parmesan)
- Salt, black pepper from the mill
- A pinch of nutmeg
- 2 tbsp of fresh flat parsley, chopped
🛍️ Recommended tools
Amazon affiliate links
🎬 Original video
Directions
- 1
In a large pot, submerge the chicken thighs in cold chicken broth with the pierced onion, garlic, bouquet garni, carrots, and celery. Bring to a boil, then carefully skim.
- 2
Reduce the heat and let simmer, covered, for 35 minutes, until the chicken is tender and the vegetables are well cooked.
- 3
Remove the chicken, de-bone, and shred the meat into generous pieces. Discard the onion and bouquet garni. Return the shredded chicken to the broth with the vegetables.
- 4
Prepare the dumplings: in a bowl, mix the cornmeal, fresh cheese, grated cheese, and egg. Season with salt, pepper, and a pinch of nutmeg. Mix until a homogeneous and pliable dough forms. Let rest for 5 minutes.
- 5
Form small dumplings the size of a nut with damp hands (about 16 to 18 pieces).
- 6
Bring the broth to a full boil. Submerge the dumplings one by one in the hot broth. They will rise to the surface in 4 to 5 minutes: this is the signal they are cooked. Prolong for another 2 minutes after they rise.
- 7
Adjust the seasoning of the broth with salt and pepper. Serve immediately in deep bowls, well garnished with dumplings, vegetables, and shredded chicken. Sprinkle with chopped fresh parsley.
💡 Chef's Tip
The key to perfect dumplings: do not overwork the dough after adding the egg to keep a light and airy texture. If the dough sticks too much to your hands, add an extra tablespoon of cornmeal. Never cover the pot during the cooking of the dumplings – the steam would make them burst.
Similar Recipes
Same category — Main Dishes
🍽️ Complete your meal
More ideas to accompany this dish
