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Persian Chicken-Dumpling and Egg-Noodle Soup
Ingredients
  • 1 shallot
  • 1 pasture-raised organic egg
  • ½ cup chickpea flour
  • 1¼ teaspoon dumpling spice blend (cumin - cardamom - ginger - turmeric - oregano)
  • ½ pound ground chicken thigh
  • 1 to 2 leeks
  • 1 to 2 celery stalks
  • 1 to 2 carrots
  • 1 cup chicken stock
  • 3 ounces pappardelle
  • Fresh herb mix (basil - mint - parsley)
Steps
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