Chicken soup with parsley dumplings

4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces

6 boneless, skinless chicken thighs (about 1 1/4 pounds total)

4 medium carrots (about ƒ pound), cut on the diagonal into 1/4 -inch rounds

1 medium onion, thinly sliced into half-moons

2 celery stalks, cut into 1/4 -inch pieces

1 garlic clove, thinly sliced

1 bay leaf

1 1/2 cups homemade or low-sodium store-bought chicken stock

Coarse salt

1 teaspoon coarsely chopped fresh thyme

1/4 cup plus 2 tablespoons yellow cornmeal

3/4 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons finely chopped shallot

1 tablespoon freshly grated lemon zest

3/4 cup finely chopped fresh flat-leaf parsley

2 tablespoons finely grated Parmesan cheese

1 1/2 tablespoons cold unsalted butter, cut into small pieces

1/2 cup low-fat (1 percent) milk

Bring 2 quarts water and the chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1 / 8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add the thyme.
Meanwhile, whisk together the cornmeal, flour, baking powder, 1 / 2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add the butter, and blend it in with your fingertips until the mixture resembles coarse meal. Add the milk, and stir with a fork just until a dough forms.
Roll the dough into 1-inch balls; add all at once to the simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide the soup among 6 bowls.

SERVES 6