Chicken & Dumplings (low fat) Recipe

Makes 4 servings
2 cans(14-1/2 oz. each)reduced-sodium chicken broth
1 1/2 cups water
1 bay leaf
1 1/2 teaspoons leaf thyme, crumbled
1/2 teaspoon salt(optional)
1/4 teaspoon black pepper
1 onion, chopped
2 carrots, sliced
10 oz. frozen peas
6 oz. yolkless noodles
2 cups cubed, skinless, boned chicken breast
Parsley Dumplings(below

1. Combine chicken broth, water, bay leaf, thyme, salt if using, and pepper in Dutch oven. Bring to boiling. Stir in onion, carrots, peas, noodles and cooked chicken cubes. Bring to simmer.

2. Meanwhile, prepare dumplings(recipe follows). Drop by heaping tablespoonsful(to make 6 dumplings) onto simmering liquid. Cover and cook 10 minutes(no peeking), until dumplings are light and fluffy. Remove bay leaf.

Parsley Dumplings:

Combine 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt(optional), 1/4 teaspoon baking soda and 1/8 teaspoon ground hot red pepper in bowl. Cut in 1 tablespoon butter. Stir in, just to combine, 1 egg white, 1/2 cup buttermilk and 3 tablespoons chopped parsley.