Light Chicken And Dumplings With Swiss Chard

In a large stock pot add chicken stock, carrots and celery. Bring to a simmer, turn heat to low and cover until carrots are tender. This will take about 20 minutes. Add chicken and continue simmering.

In a medium size mixing bowl add flours, baking powder, Parmesan cheese, sea salt and pepper. Make a well in the center of the flour mixture add the egg and stir until egg is fully combined. Slowly add milk until dough pulls together and is moist. If dough is still dry continue to add additional milk 1 tablespoon at a time until dough pulls together.

Drop dough into simmering stock by tablespoon size balls or by using a small cookie scoop. Cover soup and simmer on low for 20 minutes or until dumplings have risen to the top and are firm.

Add chopped Swiss chard and stir into soup, continuing to simmer until Swiss chard wilts.

Serve garnished with additional Parmesan cheese.