INGREDIENTS:
- 1 Tbsp olive oil
- 2 stalks celery, cut diagonally into 2" thick slices
- 2 carrots, cut diagonally into 2" thick slices
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh flat-leaf parsley
- 4 cups low sodium chicken broth
- 1 lb skinless, boneless chicken breast halves, cut into 1" pieces
- 1 cup frozen peas, thawed
- 1/8 tsp salt
- 1/4 tsp freshly ground pepper
- Dumplings
- 1 cup white whole wheat flour, divided
- 1 tsp baking powder
- 2 Tbsp butter
- 1/2 cup skim or 1% milk
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh flat-leaf parsley
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
DIRECTIONS:
In a large Dutch oven over medium-high heat, warm oil. Add celery, carrot, onion and garlic and cook until vegetables soften, about 7 minutes. Add thyme, parsley and broth and bring to a boil. Add chicken, peas, salt and pepper. Cover, reduce heat to medium-low and simmer until chicken is cooked through, stirring occasionally, about 5 minutes.
In a small bowl, combine flour, baking powder, thyme, parsley, salt and pepper. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse cornmeal. Add milk and stir until just combined. Remove lid and drop dough, 2 teaspoons at a time, into vegetable and chicken mixture, forming 16 dumplings. Cover and continue to simmer until dumplings are cooked through, about 7 minutes.