Ingredients
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8 ounces boneless skinless chicken thighs, cut into bite-sized pieces
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3/4 cup celery, sliced 1/4 in. thick
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1/2 cup chopped onion
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1/8 teaspoon dried thyme
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1 bay leaf
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3 cups low sodium chicken broth
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2 1/4 ounces flour, about 1/2 cup
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1 tablespoon chopped parsley
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup low-fat milk
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1/2 cup carrot, sliced 1/4 in. thinck
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3 parsley sprigs
Instructions
- Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm.
- Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
- Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes.
- A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist.
- Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
- Discard the parsley sprigs and serve.