Down-home Chicken Soup with Dumplings

As promised, when we have something yummy and wholesome to eat, I'll post the recipe.  Tonight after snow shoe hiking and sledding by moonlight, we came back, took out the leftover chicken and made this yummy low-fat soup.   I think one of the best parts of the soup was squeezing the lemon wedges over the top of it as we ate it.  It added just the right amount of tang.  Chicken soup and lemons?  Must be the best cure for a cold ever!

down-home  
Chicken Soup with Dumplings

Ingredients

• Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup buttermilk
• 1 ounce baby spinach, roughly chopped (1 cup)
• Coarse salt and ground pepper
• Lemon wedges, for serving

Directions

1. In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
   
2. Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.
   

Cook's Note

Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.