This dish, from Cooking Light, was quite easy to make, but the dumplings did not come out as expected. It was too dense, but I was sure I had done something wrong. The soup part, however, was great and made me even want to skip the dumplings all together next time and just have the chicken soup on its own. Makes 2 servings. 


  • 8oz skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4 cup diagonally cut celery
  • 1/2 cup diagonally cut carrots
  • 1/2 cup chopped onion
  • 1/8 tsp dried thyme
  • 3 sprigs parsley
  • 1 bay leaf
  • 3 cups less-sodium chicken broth
  • 1/2 cup all-purpose flour
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup 1% low-fat milk


  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 slightly 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 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.