Chicken and Dumplings Name: Jennifer Miller Base: Andrews AFB Recipe: SERVINGS 2 UNITS US 8 ounces boneless skinless chicken thighs, cut into bite-sized pieces 3⁄4 cup celery, sliced 1/4 in. thick 1⁄2 cup carrot, sliced 1/4 in. thinck 1⁄2 cup chopped onion 1⁄8 teaspoon dried thyme 3 parsley sprigs 1 bay leaf 3 cups low sodium chicken broth 2 1⁄4 ounces flour, about 1/2 cup 1 tablespoon chopped parsley 1⁄4 teaspoon baking powder 1⁄4 teaspoon salt 1⁄4 cup low-fat milk DIRECTIONS 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. Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes. 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. 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. Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done. Discard the parsley sprigs and serve.