Chicken and Dumpling with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Lb Boneless skinless Chicken Breast6 tsp Wyler's Sodium Free Chicken Flavor Bouillon Powder6 C Water1 cup Celery, chopped2 medium carrots, chopped1 Small onion, chopped2 Cloves garlic, minced1 10.75 oz can of healthy choice 98% fat free Cream of chicken soup5 small red new potatoes, quartered1 can of Pillsbury reduced fat crescent rollspepper to taste
Mix bouillon and water to make broth, put chicken in the crock pot, add broth, celery, onion, carrots and garlic. Cover and cook on high 4 hours.
Remove chicken breasts, shred, then add back to pot. Add Cream of chicken soup and potatoes. Cover and cook on high until it starts to bubble (soft boil). Tear crescent roll into small 1/2" squares. Drop dough squares into the crock pot (quickly to maintain the heat). Cover and cook on high 60 minutes or until dumplings are cooked . Add black pepper to taste.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPDAMRON.
Remove chicken breasts, shred, then add back to pot. Add Cream of chicken soup and potatoes. Cover and cook on high until it starts to bubble (soft boil). Tear crescent roll into small 1/2" squares. Drop dough squares into the crock pot (quickly to maintain the heat). Cover and cook on high 60 minutes or until dumplings are cooked . Add black pepper to taste.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPDAMRON.
Nutritional Info Amount Per Serving
- Calories: 184.4
- Total Fat: 4.4 g
- Cholesterol: 6.7 mg
- Sodium: 334.9 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 0.9 g
- Protein: 6.2 g
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