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

Florence Fabricant
Recipe by Cooking Light March 1996


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

346 calories; calories from fat 24%; fat 9.2g; saturated fat 2.2g; mono fat 3.8g; poly fat 1.9g; protein 27.7g; carbohydrates 37.9g; fiber 5.9g; cholesterol 121mg; iron 3.3mg; sodium 644mg; calcium 137mg.