CHICKEN & DUMPLINGS - LIGHT VERSION

Steps:

• 1. In a dutch oven, combine water, onion, carrot, celery, salt and pepper and bring to a boil. Add chicken; return to a boil. Reduce heat; cover and simmer until chicken is tender, about 10 minutes. Remove from heat. With slotted spoon, remove and discard vegetables (I chop my veggies and use). Remove chicken; set aside. Reserve both in dutch oven.
• 2. Lightly spoon flour into a measuring cup; level off. In a medium bowl, combine flour, baking powder and salt; mix well. With pastry blender or fork, cut in shortening until well mixed. Add milk; stir until mixture leaves sides of bowl and soft dough forms.
• 3. Turn dough out onto well-floured surface; gently knead dough 2-3 minutes, kneading in only enough flour until no longer sticky. Roll out to 1/8 inch thickness; cut into 3 x 1 inch strips.
• 4. Bring broth in dutch oven to a boil. Add dumplings. Reduce heat; cover and simmer 25-30 minutes or until dumplings are tender and thoroughly cooked. Gently stir in soup and chicken; cook until thoroughly heated. Stir in parsley.