Chicken and Potato Soup with Dumplings

Ingredients

• 2 leeks (1 lb. total)
• 1 ½ teaspoons baking powder
• 4 skinned chicken thighs (about 1 1/2 lb. total), rinsed
• 2 stalks celery (about 4 oz.), rinsed, trimmed, and diced
• 2 teaspoons finely chopped fresh sage leaves
• 2 quarts fat-skimmed low-sodium chicken broth
• 2 carrots (about 6 oz.), peeled and diced
• + 8 more ingredients
• • 5 fresh sage leaves, rinsed
  • 1 large egg plus 1 large egg white, beaten lightly together to blend
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 5 russet potatoes (about 2 1/2 lb.), peeled and diced
  • ¹/₃ cup milk
  • ½ cup cornmeal
  • 2 tablespoons melted butter

1. In a 6- to 8-quart pan over high heat, bring chicken, broth, and whole sage leaves to a boil. Reduce heat to low, cover, and simmer, skimming off and discarding any foam that rises to the surface, until chicken is no longer pink at bone (cut to test), about 30 minutes. 2. Meanwhile, cut off an...

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