Chicken and Chick Pea Soup with Dumplings

contributed by Marcia Bailey

 For Dumplings
1-1/2 cup All-purpose Flour
 1/2 cup Yellow Cornmeal
1 tablespoon Baking Powder (heaping)
1 teaspoon Kosher Salt
1-1/2 cup Half-and-Half
 4 sprigs Parsley leaves only, finely chopped
Sift together all of the dry ingredients in a mixing bowl. Add half-and-half, add minced parsley, stirring gently to combine. Set Aside.
 For Soup
2 tablespoon Fresh Parsley, minced
2 Quarts Chicken Broth
 4 sprigs Parsley leaves only finely chopped
 2 tablespoon Olive Oil
1 Yellow Onion, finely chopped
1 Carrot, finely chopped
1 Celery Stalk, finely chopped
1 Serrano Chile
4 Chicken Breast cut into bite size pieces
1 can Chickpeas drained and rinsed
 Heat olive oil in a pan over medium heat and sauté carrot, celery, onion and serrano chile. Sauté ingredients until softened and golden brown. Add minced parsley. Add the broth and the chicken. Bring too a boil and simmer till chicken is done. Add chickpeas. Use a tablespoon to roughly scoop out dough, Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes.
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