Herbed Chicken and Dumplings

Herbed Chicken and Dumplings

2 teaspoons canola oil
4 ounces boneless and skinless chicken breast meat, sliced into bite-sized pieces
4 ounces boneless and skinless chicken thigh meat, sliced into bite-sized pieces
3/4 cup 1/4" thick sliced celery
1/2 cup 1/4" thick sliced carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups chicken broth
1/2 all-purpose flour
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk

In a large saucepan, heat oil over medium-high. Add chicken - cook until browned on all sides, about 4 minutes. Transfer chicken to a plate - add celery, carrot, onion, thyme, parsley sprigs and bay leaf. Sauté until the onion is tender, about 5 minutes. Place chicken back into the pan and cook for 1 minute. Add broth - bring to a boil, cover, reduce heat and simmer for 30 minutes.

In a medium bowl, whisk together flour, chopped parsley, baking powder and salt. Pour in milk and stir just until moist. Drop heaping teaspoonfuls worth of the mixture into the broth - cover and continue to simmer until the dumplings are done, about 10 minutes. Remove parsley sprigs and bay leaf before serving.

Makes 2 servings.

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