Chicken in a Pot with Cornmeal-Herb Dumplings

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

Yield: 8 servings (serving size: 1 3/4 cups soup and 4 dumplings)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 24%
  • Fat: 9.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 27.7g
  • Carbohydrate: 37.9g
  • Fiber: 5.9g
  • Cholesterol: 121mg
  • Iron: 3.3mg
  • Sodium: 644mg
  • Calcium: 137mg


  • 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
  • Cornmeal-Herb Dumplings
  • Minced fresh parsley (optional)
  • Minced fresh chives (optional)


  1. 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.
  2. 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.
  3. 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.
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