Wednesday, November 12, 2008

Easy Chicken and Dumplings

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

Stir in:
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

2 comments:

Jackie said...

Chicken and dumplings is one of my favorites. My Mom made it all the time, but my hubby doesn't eat it(he's weird) so I don't ever cook it.

Krista's Kitchen said...

I deal with the same thing in this house. There are just recipes that I save until my husband is out of town or working late. This one is quick enough that if you already had the vegetables chopped and the chicken cooked and cut up the day before, you could cook it for lunch and serve it to the kids. That way your husband wouldn't have to "suffer" through chicken and dumplings and you could indulge in one of your favorites. : )

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