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1
Heat the oil in a large Dutch oven or pot over medium-high heat.
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2
Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes.
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3
Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes.
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4
Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes.
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5
Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
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6
Carefully remove the cooked chicken and set aside until cool enough to handle.
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7
Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.
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8
Meanwhile, remove and discard the chicken skin and bones.
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9
Shred the meat into bite-size pieces and add back to the soup.
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10
Add the frozen beans.
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11
Make the dumplings .
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12
Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl.
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13
Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup.
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14
Cook until the dumplings float, stirring to break up any large clumps, about 1 minute.
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15
Repeat with the remaining batter.
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16
Adjust the consistency of the soup with more water if desired and season with salt if needed.
