Easy, tasty, and low fat too! This is one from my "favorites" notebook. Sorry I'm a day late in my posts with this one. I'll make up for my tardiness by getting started right away.
You need to chop 1 cup of carrots and 3 ribs of celery.
Helpful hint: I cut my carrots in half length-wise and set them cut side against the board so that they don't roll around while I chop.
Saute the carrots and celery in a little non-stick cooking spray for 5 minutes.
Add broth, poultry seasoning, and pepper and bring to a boil, then reduce to simmering.
You need 3 cups of cooked, cubed chicken breast. I probably should've began this post with instructing you to cook the chicken. So, if you haven't cooked the chicken yet, get cookin'! I cooked this chicken in the morning and stuck it in the fridge.
Add the chicken to the simmering broth.
Stir 1 2/3 cup of reduced fat biscuit mix with 2/3 cup of skim milk.
Now drop those lil' dumplins by tablespoonfuls onto the simmering broth. I made these a little big...I was hurrying to get dinner on the table!
Cover and simmer for 10-15 minutes until a toothpick inserted into the dumplings comes out clean. It should look about like this when it's ready.
The finished product
Easy Chicken and Dumplings
3 chopped celery ribs
1 cup sliced carrots
1 cup onion, diced
Saute for 5 minutes
3- 14.5 oz. cans of chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
Bring to a boil, then reduce to simmer.
Stir in 3 cups of cubed chicken breast.
Combine: 1 2/3 cup of reduced fat biscuit mix and 2/3 cup of skim milk.
Drop by tablespoonfuls onto the simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into the dumplings comes out clean.
If anyone is counting...
1 cup with 3 dumplings= 282 calories, 5 g fat, 1 g fiber