Chicken And Potato Soup With Dumplings

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4 skinned chicken thighs (about 1 1/2 lb. total), rinsed

2 quarts fat-skimmed low-sodium chicken broth

5 fresh sage leaves, rinsed

2 leeks (1 lb. total)

5 russet potatoes (about 2 1/2 lb.), peeled and diced

2 stalks celery (about 4 oz.), rinsed, trimmed, and diced

2 carrots (about 6 oz.), peeled and diced

1 cup all-purpose flour

1/2 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon salt

2 teaspoons finely chopped fresh sage leaves

1/3 cup milk

1 large egg plus 1 large egg white, beaten lightly together to blend

2 tablespoons melted butter

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