A good use for leftovers after roasting a nice succulent local chicken, plus last summer's corn from the freezer. The dumplings can be optional, but they make the whole thing more substantial.
1 head garlic, peeled and minced
2 medium shallots or 1 small onion, minced
3 cups cooked shredded chicken
3 cups corn kernels (frozen is ok)
1 bay leaf
1-2 tsp dried thyme
Salt and pepper to taste
2 eggs, beaten
1/4 cup canola or olive oil
1 - 1 1/4 cup while whole wheat flour or whole wheat pastry flour
1/4 cup parsley (fresh or frozen) or 2 Tbsp dried
1/4 tsp salt
Heat a little olive oil in a soup pot. Add the garlic and shallots and saute over medium high heat for 2 minutes or so. Add the chicken, corn, stock, bay leaf, thyme, and some salt and pepper. Bring to a boil, then reduce heat and simmer while you get the dumplings together.
To make the dumplings, combine the eggs and oil in a smallish bowl, then stir in the flour, parsley and salt. The dough will be a little sticky, but should hold its shape.
Bring the soup back to a boil, then drop in teaspoon-sized balls of dumpling dough. Cook at a boil for about 10 minutes, then remove the soup from the heat and serve immediately.