Chicken and Dumpling Soup with Quinoa

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon dried thyme
• 3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons
• 2 celery stalks, thinly sliced
• Kosher salt and freshly ground black pepper
• 4 cups low-sodium chicken broth
• 2 small bone-in, skin-on chicken breasts (about 1 pound)
• One 15-ounce can cannellini beans, strained and rinsed
• 1/2 cup quinoa, rinsed well
• 1 cup frozen, chopped green beans
• 1/2 cup white whole-wheat flour
• 1/2 cup loosely packed parsley leaves, finely chopped
• 2 large eggs, lightly beaten
• 1 tablespoon milk
• 1/2 teaspoon baking powder

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