Chicken Soup With Whole-Wheat Dumplings

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8 cups chicken stock

3/4 pound skinless, boneless chicken breast halves

1/4 cup all-purpose flour

1/4 cup whole-wheat flour

2 tablespoons freshly grated Parmesan cheese

2 tablespoons skim milk

1 large egg

Salt and freshly ground pepper

1 large carrot, cut into 1/2-inch pieces

1 large parsnip, cut into 1/2-inch pieces

1/2 small butternut squash—peeled, seeded and cut into 1/2-inch pieces

1 large turnip, peeled and cut into 1/2-inch pieces

1 leek, white and tender green parts only, halved lengthwise and cut into 1-inch pieces

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