Chicken and Potato Soup with Dumplings
"NOTES: Use a wide pan in order to have adequate surface area to make the dumplings. You can make the soup through step 4 up to 1 day ahead if you like; cover it airtight and chill. Before serving, bring it to a simmer over medium heat, stirring occasionally, then proceed with making the dumplings (steps 5 and 6). PREP AND COOK TIME: About 1 1/4 hours...."
INGREDIENTS
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4 skinned chicken thighs (about 1 1/2 lb. total), rinsed
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2 quarts fat-skimmed low-sodium chicken broth
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5 fresh sage leaves, rinsed
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2 leeks (1 lb. total)
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5 russet potatoes (about 2 1/2 lb.), peeled and diced
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2 stalks celery (about 4 oz.), rinsed, trimmed, and diced
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2 carrots (about 6 oz.), peeled and diced
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1 cup all-purpose flour
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1/2 cup cornmeal
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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2 teaspoons finely chopped fresh sage leaves
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1/3 cup milk
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1 large egg plus 1 large egg white, beaten lightly together to blend
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2 tablespoons melted butter
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