Chicken Soup With Whole Wheat Dumplings

Yummy winter soup! I have never made this with parsnips but I included it in the ingredients because the original recipe lists it. YOu could use vegetable stock and leave the chicken out for a vegetarian version. From Food and Wine.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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, white and tender green parts only,halved lengthwise and cut into 1 inch pieces

Directions

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.