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Photo: Leigh Beisch
Servings:6Jump to Nutrition Facts
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSoup1bone-in chicken breast (about 1 ¼ pounds)1smallyellow onion, peeled1smallcarrot1stalk celery1largeclove garlic¾teaspoonsalt8cupswater4cupsdiced butternut squashDumplings1largeegg plus 1 egg yolk¼cupgrated white onion1cupfine stone-ground cornmeal2tablespoonsghee or unsalted butter, at room temperature1cupgrated queso blanco (see Tip) or ricotta salataChopped fresh parsley or scallion greens for garnish
Cook Mode(Keep screen awake)
Ingredients
Soup
1bone-in chicken breast (about 1 ¼ pounds)
1smallyellow onion, peeled
1smallcarrot
1stalk celery
1largeclove garlic
¾teaspoonsalt
8cupswater
4cupsdiced butternut squash
Dumplings
1largeegg plus 1 egg yolk
¼cupgrated white onion
1cupfine stone-ground cornmeal
2tablespoonsghee or unsalted butter, at room temperature
1cupgrated queso blanco (see Tip) or ricotta salata
Chopped fresh parsley or scallion greens for garnish
DirectionsTo prepare soup: Place chicken, yellow onion, carrot, celery, garlic and salt in a large pot. Add water, cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until an instant-read thermometer inserted in the thickest part of the meat without touching bone registers 165°F, about 25 minutes. Allow the chicken to cool in the broth for 10 minutes. Transfer the chicken to a plate. Strain the broth and return it to the pot. (Discard solids.)Meanwhile, to prepare dumplings: Mix egg, egg yolk and onion in a large bowl with a fork. Add cornmeal and stir to combine. Add ghee (or butter) and mash it in with the back of the fork. Add cheese and knead until a smooth dough forms. Cover and let rest for 10 minutes.Bring a large saucepan of water to a boil over high heat. Shape the dough into 18 dumplings, about 1 inch in diameter. Reduce heat to a simmer and add half the dumplings. Cook until they rise to the surface, about 4 minutes, then continue to simmer for 5 minutes. Use a slotted spoon to transfer them to a large plate. Repeat with the remaining dumplings.Add squash to the broth in the pot. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the squash can be easily pierced with a fork, 10 to 15 minutes.Shred the chicken and return to the broth, along with the dumplings. Simmer until the chicken and the dumplings are heated through, about 5 minutes. Serve topped with parsley or scallion greens, if desired.TipsTip:Queso blanco is a fresh cheese made from cow’s or goat’s milk that is used throughout South America. It has a mild flavor and a soft, creamy texture that is slightly crumbly. Look for it in Latin American grocery stores and large grocery stores or order it online. (You can also use ricotta salata.)To make ahead:Prepare through Step 1 and refrigerate poached chicken and broth separately for up to 1 day.Originally appeared: EatingWell Magazine, January / February 2021
Directions
To prepare soup: Place chicken, yellow onion, carrot, celery, garlic and salt in a large pot. Add water, cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until an instant-read thermometer inserted in the thickest part of the meat without touching bone registers 165°F, about 25 minutes. Allow the chicken to cool in the broth for 10 minutes. Transfer the chicken to a plate. Strain the broth and return it to the pot. (Discard solids.)Meanwhile, to prepare dumplings: Mix egg, egg yolk and onion in a large bowl with a fork. Add cornmeal and stir to combine. Add ghee (or butter) and mash it in with the back of the fork. Add cheese and knead until a smooth dough forms. Cover and let rest for 10 minutes.Bring a large saucepan of water to a boil over high heat. Shape the dough into 18 dumplings, about 1 inch in diameter. Reduce heat to a simmer and add half the dumplings. Cook until they rise to the surface, about 4 minutes, then continue to simmer for 5 minutes. Use a slotted spoon to transfer them to a large plate. Repeat with the remaining dumplings.Add squash to the broth in the pot. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the squash can be easily pierced with a fork, 10 to 15 minutes.Shred the chicken and return to the broth, along with the dumplings. Simmer until the chicken and the dumplings are heated through, about 5 minutes. Serve topped with parsley or scallion greens, if desired.TipsTip:Queso blanco is a fresh cheese made from cow’s or goat’s milk that is used throughout South America. It has a mild flavor and a soft, creamy texture that is slightly crumbly. Look for it in Latin American grocery stores and large grocery stores or order it online. (You can also use ricotta salata.)To make ahead:Prepare through Step 1 and refrigerate poached chicken and broth separately for up to 1 day.
To prepare soup: Place chicken, yellow onion, carrot, celery, garlic and salt in a large pot. Add water, cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until an instant-read thermometer inserted in the thickest part of the meat without touching bone registers 165°F, about 25 minutes. Allow the chicken to cool in the broth for 10 minutes. Transfer the chicken to a plate. Strain the broth and return it to the pot. (Discard solids.)
Meanwhile, to prepare dumplings: Mix egg, egg yolk and onion in a large bowl with a fork. Add cornmeal and stir to combine. Add ghee (or butter) and mash it in with the back of the fork. Add cheese and knead until a smooth dough forms. Cover and let rest for 10 minutes.
Bring a large saucepan of water to a boil over high heat. Shape the dough into 18 dumplings, about 1 inch in diameter. Reduce heat to a simmer and add half the dumplings. Cook until they rise to the surface, about 4 minutes, then continue to simmer for 5 minutes. Use a slotted spoon to transfer them to a large plate. Repeat with the remaining dumplings.
Add squash to the broth in the pot. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the squash can be easily pierced with a fork, 10 to 15 minutes.
Shred the chicken and return to the broth, along with the dumplings. Simmer until the chicken and the dumplings are heated through, about 5 minutes. Serve topped with parsley or scallion greens, if desired.
Tips
Tip:Queso blanco is a fresh cheese made from cow’s or goat’s milk that is used throughout South America. It has a mild flavor and a soft, creamy texture that is slightly crumbly. Look for it in Latin American grocery stores and large grocery stores or order it online. (You can also use ricotta salata.)
To make ahead:Prepare through Step 1 and refrigerate poached chicken and broth separately for up to 1 day.
Originally appeared: EatingWell Magazine, January / February 2021
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Nutrition Facts(per serving)317Calories13gFat28gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
