Chicken Soup With Whole Wheat Dumplings

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 8 cups chicken stock
• 3/4 lb boneless skinless chicken breast half
• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons skim milk
• 1 large egg
• salt & freshly ground black pepper
• 1 large carrot, cut into 1/2 inch pieces
• 1 large parsnip, cut into 1/2 inch pieces
• 1/2 small butternut squash, peeled,seeded and cut into 1/2 inch pieces
• 1 large turnip, peeled and cut into 1/2 inch pieces
• 1 leek, and tender green parts only,halved lengthwise and cut into 1 inch pieces

Recipe

• 1 in a large pot, bring the chicken stock to a simmer.
• 2 add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes.
• 3 transfer the chicken to a plate to cool slightly, then pull into shreds.
• 4 meanwhile, in a medium bowl, mix the flours with the parmesan, milk and egg.
• 5 season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
• 6 transfer to a pastry bag fitted with a 1/4-inch round tip.
• 7 (i use a ziploc bag with a corner cut out).
• 8 add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper.
• 9 cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes.
• 10 add the leek and cook until tender.
• 11 holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup.
• 12 when all of the dough has been added, stir gently and cook until tender, about 2 minutes.
• 13 add the shredded chicken, cook until heated through and serve.