1Place 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.
2Place 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.
3Drop 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.