Chicken and Zucchini Dumpling Soup

1. Pour the broth and water into a crockpot with the chicken breast and turn on high. Cook for 4-6 hours or until chicken is no longer pink inside and shreds easily. If you are beginning with chicken that is already thawed, your cooking time will be reduced significantly.
2. Shred chicken breast. I did this very simply by pulling it apart with two forks. It’s super fast.
3. Pour broth from the crockpot along with the chicken into a soup pot on the stove and turn on a medium setting.
4. Stir in the onion, celery, carrots, peas and seasonings and simmer until veggies are soft. (If you decide to just boil the chicken breast on the stove, feel free to add in the vegetables and save yourself some time.)
5. While the vegetables are simmering, you can begin making the dough for the biscuits. In a medium mixing bowl combine the flours, baking powder and seasonings.
6. Add the yogurt and milk and gently mix until just combined.
7. Stir in the zucchini and Parmesan and set aside.
8. In a small bowl, stir the cornstarch into the water until dissolved and pour into the broth. Bring to a soft boil.
9. Drop balls of dough (about 1/4 cups worth) into the broth and allow to simmer until cooked through. Your cooking time will vary depending on how big you made your dough balls but allow at least 20 minutes. I kept mine simmering on the stove for about 40 minutes to really let the flavors develop. It was awesome. (OK I also got distracted. That’s why I cooked it for that long. But it was still awesome!) Enjoy.

Note: Once you shred the zucchini, take a few paper towels and press the excess moisture out. If you skip this step, your biscuits run the risk of being doughy and dense.