Simple ingredients make this unusual chicken soup simply wonderful. Perfect on a cold day.
Combine water, chicken, onion, carrot, celery, poultry seasoning, and salt for soup in a large pot; bring to a boil. Reduce heat to low and simmer for 2 1/2 hours. Discard vegetables. Remove chicken to a plate and allow to cool. Keep broth warm while you make the dumplings.
Mix flour, cornmeal, milk, Parmesan cheese, parsley, egg, baking powder, and 1/4 teaspoon salt for dumplings in a bowl.
Return chicken broth to a slow boil.
Meanwhile, remove and discard skin and bones from chicken leg quarters. Shred chicken and set aside.
Add shredded chicken to the boiling broth. Drop teaspoonfuls of dumpling mixture into the broth. Cook at a low boil until dumplings are cooked through, about 20 minutes. Season with salt and pepper.
Per Serving: 229 calories; protein 26.2g; carbohydrates 10.3g; fat 8.4g; cholesterol 100.9mg; sodium 334.1mg.