Cooking spray 5 skinless, boneless chicken breasts, cut into bite-sized pieces 1.5 cups diagonally-cut celery 1.5 cups baby carrots, cut into small circles 1 cup chopped onion 1/8 teaspoon dried thyme 3 cups chicken broth
Dumplings: 2.25 ounces all-purpose flour (about 1/2 cup) 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 cup milk
What I do is rather than following the recipe for the veggies to the letter, I first cut up the chicken, and then cut up enough veggies to fill about half of a small cereal bowl. I then eyeball it so there is equal parts chicken, celery, carrots, and onion, and discard the rest.
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook until brown on all sides. Remove chicken from pan; keep warm.
2. Add celery, carrots, onion, and thyme to pan; sauté until onion is tender.
3. Return chicken to pan; cook 1 minute.
4. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
5. While the mixture is simmering, make the dumplings:
Combine flour, baking powder and salt in a medium bowl. Add milk, and mix until moist. What I do is keep adding flour and milk until I get the mixture in a dough. Make little dough balls and put them separated on a cookie sheet. I make a good amount, enough to fill a cookie sheet.
6. After the mixture has simmered 30 minutes, add the dumplings one by one. Cover and simmer 10 minutes or until dumplings are done.