I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish.

Ingredients

2 serv.

boneless skinless chicken thighs, cut into bite-sized pieces↗8 ounces
celery↗3⁄4 cup
sliced 1/4 in. thick
carrot↗1⁄2 cup
sliced 1/4 in. thinck
chopped onion1⁄2 cup
dried thyme↗1⁄8 teaspoon
parsley sprigs↗3
bay leaf↗1
low sodium chicken broth↗3 cups
flour↗2 1⁄4 ounces
about 1/2 cup
chopped parsley1 tablespoon
baking powder↗1⁄4 teaspoon
salt↗1⁄4 teaspoon
low-fat milk↗1⁄4 cup

Step-by-step instructions

1
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.
2
Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
3
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.
4
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.
5
Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
6
Discard the parsley sprigs and serve.

Source: food.com

Original recipe ↗

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