Skip to main content

Beer Braised Chicken and Hefeweizen Cornmeal Dumpling Soup

Although most of you are starting to pull out those wool sweaters you neatly packed away a few months ago, here in Los Angeles we are in the throws of a record heat wave that drug us into 108 degree heat yesterday. While most of the sane people of LA stayed indoors and avoided the oven, I spent the morning interviewing ex-cons turn foodies, and then came home and made soup.

Like i’ve mentioned before, my inherent rebellion pushes me to buck tradition and even reason. I drink stouts in the summer, eat ice cream in the winter and make soup in triple digit heat.

Beer Braised Chicken and Hefeweizen Cornmeal Dumpling Soup


For The Soup

  • 4 tbs butter
  • 4 boneless skinless chicken thigh fillets cup into bite sized peices
  • 3 cloves garlic minced
  • 1/4 cup white onions chopped
  • 1/2 cup celery chopped
  • 1/2 cup carrots chopped
  • 1 cup sweet white corn kernels fresh is best, frozen is acceptable, canned is disgusting
  • 2 cups Hefeweizen Beer
  • 2 cups chicken broth
  • 2 tbs flour
  • 1/4 cup cream

For The Dumplings

  • 1/2 cup Masa Harina corn flour used to make corn tortillas
  • 1/2 cup fine ground corn meal
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp chopped fresh rosemary
  • 2 tbs butter cut into small cubes
  • 1/4 cup milk
  • 1/2 cup Hefeweizen beer


  • In a large pot with a lid, like a dutch oven or enamel cast iron pot, melt the butter over medium high heat. Add the chicken and cook until seared on all sides, about 3 minutes. Add the garlic, onions, celery, carrots and corn, stir. Add the beer and broth, stir. Allow to simmer until chicken is cooked through, about 15 minutes. Sprinkle the flour over the pot and whisk until combined. Remove from heat and slowly add the cream while stiring. Return to medium/low heat.
  • In a large bowl, add the masa, cornmeal, flour, baking powder, salt and rosemary, stir to combine. Add the butter and rub into the flour with your fingers until completely combined.
  • Add the milk and hefeweizen and stir until combined. You don't want the dough too thin or it will fall apart during cooking, you want a biscuit like consistency.
  • Drop mounds of dough, about 3 tbs in size, equally spaced on top of the pot until all dough has been used. Cover the pot and cook on low heat until the tops of the dumplings are dry, about 15 to 20 minutes.


Related Posts

Similar Articles


Katie @ Blonde Ambition October 2, 2012 um 12:29 pm

It hit triple digits up here yesterday too, and we’re supposed to hit 100 today again!

I’m the same as you though, I may just have to whip up some beer soup in protest 🙂


Diane, A Broad October 2, 2012 um 12:30 pm

Mmmm. It’s getting properly cold hereabouts, so soup is perfect. And I’ve never made cornmeal dumplings. Time to experiment.


claire @ the realistic nutritionist October 2, 2012 um 2:00 pm

I’d eat that if it was 6868686868 degrees out! Looks amazing!


Cassie October 2, 2012 um 2:14 pm

I can’t believe you guys are still so warm! Come on over to KC, we are at a nice 75 today! And these corn dumplings – absolutely love them!


amy @ fearless homemaker October 2, 2012 um 4:25 pm

I can’t believe it’s still so hot in L.A.! And I’m like you – i eat soup all year, including on the hottest summer days. This soup sounds absolutely wonderful!


kita October 14, 2012 um 5:42 pm

I have got to try me those cornmeal dumplings. This soup sounds great. I am shamefully one of those people that only eats soup in the cold months – I have GOT to change that!


Write a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.