Herbed Chicken and Dumplings

I made the recipe for Chicken and Dumplings (Cooking Light October 2008) for the Utah contingent today.  It is fabulous soup!  And the dumplings are so fun.  Be advised they puff up quite a bit so when they say a heaping teaspoon, use a little restraint.  You'll get smaller dumplings, but more of them. 

Soup:

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

1 1/2 cups diagonally cut celery

1 cup diagonally cut carrot

1 cup chopped onion 

1/4 teaspoon dried thyme

6 parsley sprigs

2 bay leafs

6 cups fat-free, less-sodium chicken broth

Dumplings:

1 cup flour

2 tablespoons chopped fresh parsley

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup 1% low-fat milk

1. Heat a large saucepan over med-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 to pan; saute 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. Lightly spoon flour into a dry measuring cup; ;level with a knife. Combine flour and next 3 ingredients 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 leaves. 

Yield: 4 servings

I also made the Autumn Apple Cake from the same issue--leaving out the raisins.  Very simple and nice.