It has rained here for 6 days, I think, non stop. Cold, damp and dark.

We are in need of food that will warm us up and make our tummies happy.

We are in need of Chicken and Dumplings. 🙂

Easy Chicken and Dumplings

1 Tablespoon Extra Virgin Olive Oil

1 pound boneless, skinless chicken thighs cut into bite sized pieces

1 cup sliced carrot

1 1/2 cups sliced celery

1 chopped onion

1/4 teaspoon thyme

1 teaspoon dried parsley

6 cups low sodium, low fat chicken broth

1 cup unbleached flour – fluff with a fork, measure and then level the top with a knife

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup skim milk

1. Heat a dutch oven or large pot and add Extra Virgin Olive oil. Add the chicken pieces and brown on all sides. Remove from pan and keep warm.

Add celery, carrot, onion, thyme and parsley sauteing 5 minutes or until the onion is tender.

Return the chicken to the pan and cook one minute mixing the ingredients.

Add chicken broth and bring to a boil.

Cover, lower heat, and simmer for 30 minutes

2. Put flour into a medium size bowl.Add parsley, baking powder and salt. Mix with a fork. Add milk, stirring just until moist.

Spoon by teaspoonful into the broth mixture, cover and simmer for 10 minutes or until dumplings are done.