CHICKEN SOUP WITH CORNMEAL DUMPLINGS

FOR THE SOUP:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts
8 cups water
4 carrots
2 medium parsnips
1 large onion
4 chicken bouillon cubes
1 tablespoon white or cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
FOR THE DUMPLINGS:
3/4 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup water

In Dutch oven or large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken and cook until lightly browned, 3 to 4 minutes per side.

Remove pan from heat. Slowly stir in 8 cups water.

Clean and peel carrots. Cut 1 carrot in half and add it to the saucepan. Add to water. Clean and peel parsnips. Cut 1 parsnip in half and add it to the saucepan. Remove skin from onion. Cut onion in half. Add 1/2 onion to the saucepan.

Drop 4 bouillon cubes into the water. Bring mixture to a boil. Reduce heat to medium-low. Cover and cook 15 to 30 minutes.

Remove vegetables with slotted spoon and throw away. Remove chicken with slotted spoon. Let cool slightly. Cut chicken into 1/2-inch cubes.

Chop remaining carrots, parsnips and onion. Add chicken, vegetable, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper to broth. Bring to a boil over medium-high heat. Reduce heat to low. Cover and cook 15 to 30 minute.

TO MAKE THE DUMPLINGS:
Combine flour, cornmeal, baking powder and salt; set aside.

Mix together egg and 1/4 cup water. Stir into cornmeal mixture just until combined.

Drop dumpling batter by rounded teaspoonfuls on top of the soup. Cover and cook 30 minutes more, or until dumplings are done.

Makes about 4 servings
Adapted from source: Pioneer Farm Cooking by Mary Gunderson