Portion Size: 1 ½ cups 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 lbs. boneless skinless chicken breast or thighs	Diced.
¾ cup all-purpose flour, divided
2 tablespoons cooking oil
½ teaspoon salt
½ teaspoon ground black pepper
3 cloves garlic	Washed, peeled and minced
1 large onion	Washed, peeled and diced.
2 celery stalks	Washed, trimmed and diced.
2 medium carrots	Washed, peeled and sliced.
8 cups low salt chicken broth
½ cup apple cider
2 bay leaves
2 teaspoons sugar
Dumplings:
1 1/3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoons salt
2/3 cup nonfat milk
1 tablespoon butter or margarine, melted
Sauce:
1 cup evaporated nonfat milk
2 teaspoons dried parsley flakes
1 teaspoon dried thyme

Directions:

Steps:	Directions:	CCP/Quality Assurance
1	In a shallow bowl, mix ½ cup flour, salt and pepper. Add chicken, one piece at  time, and toss to coat. Spray a large stockpot with nonstick spray.  Heat 2 tablespoons oil in skillet. Brown chicken on all sides and remove from pan.
2	Add onion, carrots and celery to same pan; Cook and stir 6-8 minutes until onion is tender. Add garlic and cook 1 minute longer. Stir in apple cider, sugar, and bay leaves.  Gradually add stock, stirring constantly. Return chicken to pan and bring to a boil.  Reduce heat; simmer covered, 20-25 minutes or until chicken is cooked.	Cook until internal temperature reaches 165°F
3	Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended.  Add flour to mixture; stir just until moistened.
4	Drop about ½ teaspoon size dumplings on top of simmering soup, a few at time. Reduce heat to low cook, covered for 15 to 18 minutes.  Gently stir in milk, parsley and thyme. Remove bay leaves and serve.