Chicken and Dumpling soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 pound boneless skinless chicken breasts, cubed1/4 teaspoon salt1/8 teaspoon pepper2 tsp olive oil1/4 c. flour4 c. reduced sodium checkin broth-divided1 c. water2 c. frozen French cut green beans1 1/2 c. sliced onions1 c. coarsely shredded carrots1/4 tsp. dried marjoram1 c. reduced fat biscuit/baking mix1/4 c. shredded reduced fat cheddar cheese1/3 c. fat free milk
1. Sprinkle chicken with salt and pepper. In a non-stick skillet, saute chicken in oil until browned and no longer pink.
2. In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
3. MEanwhile, in a small bowl, combine the biscuit mix, and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmer soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (Do not life the cover while simmering.)
Number of Servings: 8
Recipe submitted by SparkPeople user WEIMDOG2.
2. In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
3. MEanwhile, in a small bowl, combine the biscuit mix, and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmer soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (Do not life the cover while simmering.)
Number of Servings: 8
Recipe submitted by SparkPeople user WEIMDOG2.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 4.0 g
- Cholesterol: 11.2 mg
- Sodium: 730.5 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.0 g
- Protein: 5.9 g
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