Chicken in a Pot with Cornmeal-Herb Dumplings

The onions are left unpeeled as the broth simmers to give it a more golden color.


8 servings (serving size: 1 3/4 cups soup and 4 dumplings)

Recipe from

Cooking Light

Nutritional Information

Calories 346
Caloriesfromfat 24 %
Fat 9.2 g
Satfat 2.2 g
Monofat 3.8 g
Polyfat 1.9 g
Protein 27.7 g
Carbohydrate 37.9 g
Fiber 5.9 g
Cholesterol 121 mg
Iron 3.3 mg
Sodium 644 mg
Calcium 137 mg


2 large onions (about 1 pound)
12 cups water
4 chicken thighs (about 2 pounds), skinned
3 chicken breast halves (about 1 1/2 pounds), skinned
3 chicken drumsticks (about 3/4 pound), skinned
8 large carrots, cut into 2-inch pieces
4 large celery stalks, cut into 2-inch pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried dill
4 large parsley sprigs
4 garlic cloves, crushed
Minced fresh parsley (optional)
Minced fresh chives (optional)


Cut each onion into 4 wedges, leaving roots and skin intact. Combine the onions and next 11 ingredients (onions through garlic) in a large Dutch oven or stockpot, and bring to a boil. Reduce heat, and simmer, uncovered, for 1 1/2 hours or until chicken is done and vegetables are tender. Strain the mixture through a cheesecloth-lined colander into a large bowl; discard the parsley sprigs and garlic.

Remove chicken from bones, and discard bones. Peel the onions. Place chicken-vegetable mixture in a bowl; cover and chill. Cover broth and chill at least 24 hours.

Skim the solidified fat from surface of broth, and discard. Prepare the Cornmeal-Herb Dumplings. Combine the broth, chicken, and cooked vegetables in Dutch oven, and cook over medium heat until thoroughly heated. Ladle soup into large shallow bowls; top with Cornmeal-Herb Dumplings. Garnish soup with fresh parsley and minced chives, if desired.

Florence Fabricant,

Cooking Light

March 1996
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