1. Heat the oil in large saucepan over medium heat. add the celery, carrots, onion, garlic and thyme; cook stirring occasionally until the vegetables are softened, 5-6 minutes. add the chicken, broth, and bay leaf and bring to boil. reduce the heat, cover and simmer until the vegetables are tender, 20-25 minutes. stir in parsley
2. meanwhile, combine the flour, baking powder, salt and pepper in a medium bowl, stir the water into the flour mixture just until moistened. drop the dough by rounded teaspoonfuls, onthe the simmering stew, making 12 dumplings. cover and simmer until the dumplings have doubled in size and are cooked through, 15-30 minutes. discard bay leaf.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1038.9mg||36 %|
|Potassium 464.9mg||12 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 28.6g|
|Protein 7.3g||10 %|
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Calories per serving: 164
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