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1
Put the chicken into a large pot.
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2
Add chicken broth.
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3
Bring to a boil.
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4
Lower heat and simmer for 30 minutes.
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5
To make the dumplings, combine the artichoke hearts, one egg white, butter and milk in a food processor until smooth.
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6
Combine flour and baking powder.
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7
Add to the artichoke mixture, processing briefly to combine.
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8
Add the bread crumbs, lemon rind, scallion, mint leaves, salt and pepper.
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9
Set aside.
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10
Remove chicken from pot, remove skin and cut into 6 pieces.
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11
Set aside.
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12
Skim the fat from the chicken broth, and pour into a saucepan.
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13
Bring the broth to a boil, add leeks and carrots, salt, pepper and thyme leaves.
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14
Lower the heat and simmer until tender, about 3 minutes.
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15
Add the sugar snap peas and continue simmering until all the vegetables are tender, about an additional 3 minutes.
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16
Take the vegetables out with a slotted spoon and set aside.
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17
Whisk the other egg white into a stiff peak.
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18
Transfer the artichoke mixture into a large bowl.
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19
Using a spatula, fold in the egg white.
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20
Form the artichoke mixture into small balls.
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21
Drop teaspoonfuls of artichoke mixture into simmering broth.
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22
Poach for about 5 minutes on each side.
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23
Remove from heat.
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24
To serve: divide the chicken and vegetables between 4 warm bowls.
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25
Use a slotted spoon to gently lift the dumplings into each bowl.
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26
Ladle broth on top.
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27
Garnish with minced parsley and serve.
