Herbed Chicken and Dumplings

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1  bay leaf 
• 0.5 cup diagonally cut carrot ()
• 0.8 cup diagonally cut celery ()
• 0.1 teaspoon thyme leaves dried
• 3 cups less-sodium chicken broth fat-free
• 0.5 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 0.3 cup milk 1% low-fat
• 0.5 cup onion chopped
• 3  parsley sprigs 
• 0.3 teaspoon salt 
• 8 ounces chicken thighs boneless skinless cut into bite-sized pieces

Equipment

• bowl
• frying pan
• sauce pan
• knife
• measuring cup

Directions

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray.
2. Add chicken to pan; cook 4 minutes, browning on all sides.
3. Remove chicken from pan; keep warm.
4. Add celery and next 5 ingredients (through bay leaf) to pan; saut 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute.
5. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
6. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour, chopped parsley, baking powder, and salt in a medium bowl.
8. 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.