Corn Dumpling Soup

Ingredients

Soup

1 bone-in chicken breast (about 1 ¼ pounds)

1 small yellow onion, peeled 

1 small carrot

1 stalk celery

1 large clove garlic

¾ teaspoon salt

8 cups water

4 cups diced butternut squash

Dumplings

1 large egg plus 1 egg yolk

¼ cup grated white onion

1 cup fine stone-ground cornmeal

2 tablespoons ghee or unsalted butter, at room temperature

1 cup grated queso blanco or ricotta salata

Chopped fresh parsley or scallion greens for garnish

Instructions

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. 

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.