Chicken and Dumpling Soup with Quinoa - Lunch Recipes

Ingredients

• 1 teaspoons baking powder
• 363 grams small bone-in, skin-on chicken breasts (about
• 425 grams cannellini beans, strained and rinsed
• 3 mediums carrots, halved lengthwise and cut into 1/4-inch half-moons
• 2 celery stalks, thinly sliced
• 1 teaspoon dried thyme
• 2 larges eggs, lightly beaten
• 2 cloves garlic, chopped
• 110 grams frozen, chopped green beans
• 6 servings Kosher salt and freshly ground black pepper
• 944 milliliters low-sodium chicken broth
• 1 Tbsp milk
• 2 Tbsps olive oil
• 1 medium onion, chopped
• 30 grams loosely packed parsley leaves, finely chopped
• 85 grams quinoa, rinsed well
• 2 Tbsps red wine vinegar
• 60 grams white whole-wheat flour