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
Preparation
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.
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.
