Herbed Chicken and Dumplings

Ingredients

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Cooking spray

8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces

3/4 cup (1/4-inch) diagonally cut celery

1/2 cup (1/4-inch) diagonally cut carrot

1/2 cup chopped onion

1/8 teaspoon dried thyme

3 parsley sprigs

1 bay leaf

3 cups fat-free, less-sodium chicken broth

2.25 ounces all-purpose flour (about 1/2 cup)

1 tablespoon chopped fresh parsley

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup 1% low-fat milk

Preparation

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Source:  cookinglight.com