Chicken Soup With Herb Dumplingsa Recipe In Two Versions

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2 pounds of chicken thighs

8 cups of water

8 cups store-bought chicken broth

1 store-bought roasted chicken (or leftovers!)

1 cup thinly sliced carrots (from about two carrots)

1/2 cup thinly sliced celery (from 1 rib of celery)

1/2 cup thinly sliced green onion (from about two large onions)

3 tablespoons finely chopped fresh herbs such as parsley, chives, or thyme

1 cup of flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons very cold butter

1/2 cup of milk

the chopped herbs from above

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