Easy Chicken & Dumpling Stew

3 Whole Skinned and Deboned Chicken Breasts (about 1-1/2 pounds / 680 g)
3 Cups / 750 mL Water
2-1/2 Tbsp. / 40 mL Watkins Chicken Soup Base
1-1/2 teas. / 7.5 mL Watkins Garlic Flakes
1 teas. / 5 mL Watkins Parsley
1/8 to 1/4 teas. / 0.6 to 1.2 mL Watkins Black Pepper
1/8 teas. / 0.6 mL Watkins Celery Seed
1/2 Cup / 125 mL Sliced Celery
1/2 Cup / 125 mL Chopped Onion
1 Watkins Bay Leaves
1/2 Cup / 125 mL Water
1/3 Cup / 80 mL All-Purpose Flour
2 Cups / 500 mL Frozen Mixed Vegetables
Parsley Dumplings (recipe follows)

Parsley Dumplings:
1-1/2 Cups / 375 mL All-Purpose Flour
2 teas. / 10 mL Watkins Baking Powder
1 teas. / 5 mL Watkins Chicken Soup Base
1 teas. / 5 mL Watkins Parsley
2/3 Cup / 160 mL Milk
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
1 Egg, slightly beaten

Cut chicken breasts into 1-inch / 25-mm cubes. In a large saucepan or Dutch oven combine chicken, 3 cups / 750 ml water, and next eight ingredients. Cover and bring to a boil over medium heat; reduce heat and simmer 30 minutes or until celery is tender. In small bowl, combine water and flour; mix well and stir into broth. Cook over medium heat until mixture begins to boil and thicken, stirring frequently; stir in vegetables. Bring to a boil. Drop dumpling dough by rounded tablespoonfuls onto boiling stew mixture. Reduce heat to medium-low; cover tightly and cook 13 to 16 minutes or until dumplings are fluffy and no longer doughy on bottom. Makes 6 servings.

Parsley Dumplings:
Combine flour, baking powder, soup base and parsley in medium bowl. Add milk, oil, and egg; stir just until moistened. Makes 12 dumplings.

Nutritional Information Per Serving:
Calories 370, Protein 34g, Carbohydrates 37g, Sodium 640mg, Fat 9g, Saturated Fat 2g, Cholesterol 100mg, Dietary Fiber 4g

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