Chicken Soup With Parsley Dumplings

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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 3/4 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

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