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This dish is beautiful as well as delicious with spinach dumplings and assorted veggies.  It is a quick and easy one-bowl dish, and dumplings from freshly made wheat dough make a nice change from store-bought dried pasta. It makes 4-5 servings.

For dumplings:

1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup flax seed
3 TBS olive oil
1/8 tsp salt
9 oz fresh spinach

For soup:

1.2 lb chicken breast or tenders, chopped to bite-size
3 TBS olive oil
2 carrots, chopped
3 celery sticks, chopped
1 onion, chopped
corn kernels from 2 ears
1 TBS miso paste
some black pepper
4 cups of water

To make the dough:

Put together all the dry ingredients and mix.
Liquidize spinach in a food processor.
Add liquid spinach and oil to the dry ingredients and mix and knead briefly until a nice ball of dough is formed.

To make soup:

Saute chicken and veggies in oil for 5 minutes.
Add water and miso.
Boil on medium heat until chicken is just cooked.
Turn up the heat to high and start adding dough pieces (1 TBS size) to boiling soup by scooping dough using a thin spoon. Wet the spoon by dipping it in the soup between scooping so the dough won’t stick on the spoon.  Try to work fast here as dough pieces cook quickly.
As soon as all dumplings are cooked, the dish is ready to be served.
Sprinkle some black pepper over the soup.

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