Spring Chicken 'n Vegetable Stew with Cheese Dumplings Recipe

• 2 cups cherry tomatoes, halved
• 4 large leeks, sliced (white part only)
• 2 cups baby carrots
• 6 cloves garlic
• 8 cups of homemade salt free chicken stock
• 2 cups baby lima beans, frozen
• 2 cups asparagus spears, frozen, diced
• 2 cups kernel corn, frozen
• 2 cups zuchinni, sliced
• 2 cups chicken, medium diced and cooked
• 1 tablespoon lemon zest
• 2 tablespoons salt free herb seasoning blend
• 1 tablespoons salt
• 3 cups cheesy dill dumpling batter

1. Place cherry tomatoes, leeks, carrots, and garlic on a roasting pan. Drizzle with olive oil and salt free herb blend. Bake in a 450 degree F oven for 30-40 minutes until golden brown.
2. Place chicken stock in a large stock pot over a medium heat. Add roasted vegetables, remaining vegetables, chicken, lemon zest, herb seasoning, and salt to the chicken stock. Cook for 40 minutes until vegetables are tender.
3. Drop dumpling batter one spoonful at a time into the boiling stew. Simmer for another 15 minutes until dumplings rise to the top. Serve with sesame crackers or crusty bread.