Chicken Soup with Herbed Dumplings
DUMPLINGS:
2 Tbs. finely chopped shallots
3/4 cup finely chopped parsley
1/2 tsp. dried Italian seasoning
2 Tbs. finely grated parmesan cheese
3/4 cup milk
3 Tbs. butter
1/4 cup yellow corn meal
2 cups flour
1 Tbs. baking powder
3/4 tsp. salt
1/4 cup club soda
SOUP
For the soup:
3 boneless chicken breasts
2 quarts chicken stock
1/2 cup diced carrots
1 medium onion, diced
2 celery stalks, thinly sliced
1 sprig fresh thyme
1 clove garlic, minced
1 bay leaf
2 Tbs. butter
1 cup diced white button mushrooms
1/2 cup frozen green peas
salt and fresh ground pepper to taste

In a small saucepan, heat milk and butter until butter is melted.
Remove from heat. In a mixing bowl, combine flour, cornmeal, baking
powder and salt. Stir in club soda and milk/butter mixture until
dough forms a ball. Take care not to overwork dough. Cover and let
stand while preparing soup.

In a 4-quart saucepan bring chicken stock to a simmer. Add chicken,
carrots, onion, celery, garlic, bay leaf, thyme and dash of salt.
Return to a simmer and cook about 15 minutes or until chicken is just
cooked through and carrots are tender. Remove chicken breasts and cut
into bite-size pieces. Remove bay leaf and thyme sprig. Add chicken
back to soup. While chicken is cooking, melt butter in a small
skillet and add mushrooms. Saute just until mushrooms begin to
release their moisture. Add the mushrooms and green peas to soup.
Return to a simmer. Drop dumpling dough by teaspoonfuls into
simmering soup. Cover and simmer for about 5 more minutes. Serve in
soup bowls and feel all that love and comfort.