Categories: Chicken, Soup

Ingredients

• 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

Directions

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.

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