Chicken Vegetable Dumpling Soup

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  • 1 tablespoon high-heat oil
  • 1 cup sliced leeks or onions
  • 1/2 cup each chopped carrots, celery and parsnips
  • 1 tablespoon chopped fresh herbs (thyme, sage, dill, marjoram, parsley) or 2 teaspoons dried
  • 1 quart chicken broth
  • Small pieces of chicken from deli chicken (from wings, back and legs)
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons chopped parsley
  • 2 tablespoons shortening
  • 1/3 cup milk


Heat oil in a 3-quart saucepan over medium heat. Sauté leeks, carrots, celery, parsnips and herbs until vegetables are soft, 7 to 10 minutes. Add broth, cover and simmer for 15 minutes. Add chicken, salt and pepper; cover and bring back to a simmer.

Combine flour, baking powder, parsley, salt and pepper in a bowl. Cut in shortening with your fingers, then quickly stir in milk.

Remove the lid and drop spoonfuls of dumpling dough onto the surface of the soup. It will almost cover the surface. Replace the lid and continue simmering, without peeking, for 20 minutes. Serve immediately.

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