Whole wheat dumplings are simmered with a farmer’s market worth of fresh summer vegetables and tender tasty roasted chicken. Hearty and healthy.

Serves 4

Instructions:

1. In a large bowl combine flour, baking powder, salt and pepper. Using your hands or a rubber spatula, fold in yogurt and milk until a rough dough ball forms.
   
2. Scoop dough into small round dumplings and place on a lightly greased parchment lined sheet tray. Keep refrigerated until ready to cook.
   
3. Heat oil in a large stock pot over medium high heat. Sauté garlic, onion, zucchini, green beans, corn and squash for 3 minutes. Pour in chicken broth and bring to a boil.
4. Once boiling, gently drop in dumplings. Cook for 6 minutes, flipping the dumplings half way through.
5. Reduce heat to low and gently stir in tomatoes, chicken, salt and basil. Continue to cook for 10 minutes before serving.
   

Tip: All vegetables are welcome-add in any of your favorites for a deliciously customizable dish. Remove the chicken and substitute vegetable broth for a vegetarian version.