Chicken Soup with Polenta Dumplings

Chicken soup has always been my son, Nicholas’ favorite.  This recipe kicks it into high gear by adding polenta (cornmeal) dumplings to the top of the soup.  This is incredibly hearty and wonderful on a cold wintery day!



2 Tbsp. Olive Oil

2 Garlic Cloves, Chopped

1 Cup Onion, Chopped

1 Cup Celery, Chopped

1 Cup Carrots, Chopped

1 Tbsp. Oregano, 1 Tsp. Salt, 1 Tsp. Pepper

1 Can (48 oz) Chicken Broth & 1 Can (48 oz) Beef Broth

1 (1.22 oz) Container Concentrated Chicken Stock (Knorr’s) or 2 Tbsp. Chicken Base

1 ½ Cups Roasted Chicken, Chopped (Purchase premade)


1 Cup Flour, ½ Cup Yellow Cornmeal, 2 Tsp. Baking Powder, ½ Tsp. Salt, ¾ Cup Buttermilk



In a soup pot over medium heat, combine oil and garlic.  Saute for approx. 1 minute, until the garlic is light brown.  Add the onion, carrots, celery, oregano, salt and pepper.  Saute for approx. 7 minutes, until vegetables begin to soften.  Add the chicken broth, beef broth and the concentrated chicken stock (or base) and bring to a boil.  Add the roasted chicken and simmer until the mixture is heated through.  Taste and season with additional salt, pepper if desired.
Dumplings: In a large bowl, combine the flour, cornmeal, baking powder, salt & buttermilk.  Drop by rounded tablespoons on top of simmering broth.  Cover and cook until the dumplings are cooked through, approx. 8-10 minutes.  Serve warm.