Herbed Chicken and Dumplings

I like this recipe because I usually have all the ingredients on hand. It is a warm and cozy meal, but low in fat and easy to make.

Ingredients:
8 oz boneless skinless chicken (cut into bite-size pieces)
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup frozen corn
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups chicken broth
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk

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 ingredients through bay leaf to pan; saute 5 min or until onion is tender. return chicken to pan; bring mixture to a boil. cover, reduce heat, and simmer 30 min.
Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by the teaspoonful into broth mixture; sitting the batter on top of the pieces of chicken (not submerging). Cover and simmer for 10 min or until dumplings are done. Discard parsley and bay leaf. yield: 2 servings of 2 cups each.

Note: i usually double the dumpling portion because i like lots of dumplings with mine.