Ww Chicken And Herb Dumplings

• 1 teaspoon canola oil
• 3/4 cup diced onion
• 2/3 cup diced celery or 2 celery ribs
• 1 1/2 cups sliced carrots or 3 medium carrots
• 2 cups chopped cooked chicken breasts
• 1 (32 ounce) container reduced-sodium fat-free chicken broth
• 1 cup water
• 1/2 teaspoon dried thyme
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon salt
• 2 tablespoons butter, cut into small pieces
• 3/4 cup low-fat buttermilk

1. 1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
2. 2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
3. 3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).

canola oil, onion, celery, carrots, chicken breasts, chicken broth, water, thyme, flour, baking powder, fresh rosemary, salt, butter, lowfat buttermilk

Taken from www.food.com/recipe/ww-chicken-and-herb-dumplings-491520 (may not work)