Chicken and Dumplings

2 T. vegetable oil
4 boneless chicken breasts
1 small onion, chopped
2 ribs celery, thinly sliced
4 cups plus 1/2 c. water
1 bay leaf
3 chicken bouillon cubes
1 tsp. salt
pepper to taste
1 lb. bag baby carrots
1/3 c. flour

Dumplings
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 T. chopped fresh parsley
2/3 c. milk
1 large egg
1 T. vegetable oil

Heat the oil in a large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Saute briefly, then add 4 cups of water, 1 can chicken broth,bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered for 30 minutes. Add the carrots to the pot, cover and simmer for 10 minutes or until the carrots are tender. Whisk together the flour and the remaining 1/2 c. water in a medium bowl until smooth. Add the mixture to the simmering saucepan. Cover and continue to simmer. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl. Made a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded Tbsp. of batter into the simmering broth. Cover and simmer for another 13-15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Serve over rice.