500g skinless chicken thigh fillets, cut into finger-size strips
1 leek, trimmed and sliced into rings
100g plain flour
½ tsp baking powder
large handful fresh parsley, chopped
5 tbsp low-fat milk
Heat ½ tbsp of oil in a large pan and gently fry the onion, carrots and celery for 10 minutes until softened. Stir in the garlic; cook for 1 minute.
Pour in the chicken stock and bring to the boil. Add the chicken and leek, bring back to the boil and simmer for 6 minutes or until chicken is cooked through and vegetables are just tender.
Meanwhile, put the flour in a bowl. Stir in the baking powder, some of the parsley and lots of seasoning. Add the remaining oil and the milk, and stir together until just combined to make a rough, slightly sticky dough. Drop some small teaspoonfuls of the dumpling mixture into the simmering stock and leave to cook for about 4 minutes. (The dumplings will swell, so don’t make them too big.) Check the seasoning.
Ladle the soup and dumplings into warmed soup bowls, garnish with the remaining parsley and serve.
EACH SERVING About 1 113kJ, 11g fat (3g saturated), 18g carbohydrate (5g total sugars).